Duck Liver and Whiskey Parfait -Potted

I’m a reasonable individual. I weigh up my options before making my move.

It was breakfast, I was hungry and there was left over duck liver and whiskey parfait. What better way to start the day! The parfait was smooth and creamy with faint hints of the fresh thyme that I had picked from my garden. It was a luxurious and decadent way to start a lazy Sunday at home.

I served this dish recently with pistachio crumbs, quince paste and crackers to an ecstatic audience. I followed it with salt and sugar smoked duck breast on a truffle mash with duck scratchings. You could say we were having a duck bonanza, enjoyed by all.

The secret to the dish is not to over cook your duck livers, but rather err on the side of caution as you want them to be slightly pink in the middle. I used Scotch Whiskey as my alcohol of choice, as there’s always a bottle in the booze cupboard awaiting an evenings tickle with a cube of ice, but feel free to replace this with a good red wine or port if you like.

The parfait tastes better when left for a few days to mature in flavor, and left overs the morning after a few days of maturing are even better!

Duck Liver and Whiskey Parfait


500g duck livers

1 1/2 cups of milk

1/2 cup of whiskey

1 red onion ~ finely diced

4 sprigs of new thyme ~ leaves plucked and finely chopped

2 cloves garlic ~ crushed

4 eggs ~ beaten together

250g butter ~ melted and cooled slightly

Grapeseed oil

Sea salt flakes and freshly ground black pepper


  • Soak the livers in the milk for 2 hours to help remove any residual blood on the surface.
  • Sauté the onion, thyme and garlic in a frying pan with a dash of oil and without any color. Add the whiskey and set on high heat to reduce the liquid until it becomes a thick syrup. Remove from the heat and set aside.
  • Once the livers have been soaking for the required amount of time, drain well in a sieve, allowing as much of the milk as possible to drip free.
  • Heat a large frying pan on medium to high heat with a drop of the melted butter and a tablespoon of grapeseed oil. Add the livers and fry quickly, coloring all sides. The trick here is not to over cook the livers. They should still be pink in the middle and just cooked on the outside.
  • Remove from the heat and pour the livers into a waiting food processor along with the whiskey reduction. Blend until smooth.
  • Add the eggs and blend again  and follow with the melted butter, blending well after each addition.
  • At this stage the mixture will look rather loose, but not to fear as it will set upon chilling.
  • Taste for flavor adding sea salt flakes and freshly ground black pepper as needed.
  • If you are planning on eating it within the next few days, pour into containers and refrigerate until cold and set. If you would like to keep it for up to four weeks, pour into a suitable earthenware container ~ for authenticity ~ and pour over 100g warm melted clarified butter or ghee and refrigerate. The butter will create a moisture seal over the parfait and prevent it from going bad.




  1. InTolerant Chef said…

    Ooohh, sounds like my kind of breakfast! Yummm….

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