Tuesday, November 17, 2009

Classic French Duck Liver Parfait


Celebrated Chef Trent Robson has more than settled into the French Bistro Belle Epoque at Brisbane’s Emporium precinct, so much that he’s even sharing the recipe to a classic French dish – the Duck Liver Parfait.

 

Well travelled and having spent time at The Firestables in Wimbeldon Village in the UK and also at Kew Gardens working for the two-michelin-starred restaurants The Glasshouse and The Trompette under Chef Antony Boyd, he has won a number of Gourmet Traveller red stars at establishments like Double Cream in Coorparoo and Luxe on James St. He then went out on his own at Noi on Brunswick St; a tapas and wine bar, before he was called to Riverside, to be Executive Chef at Pier Nine. In 2009, Trent put his stamp on 1889 Enoteca creating some innovative Italian cuisine.

 

He now calls the French Bistro Belle Epoque home, as Head Chef, where he creates authentic, inventive French bistro food.

 

Duck Liver Parfait

Makes 2 large terrines

 

2kg duck livers cleaned

¼ bunch picked thyme leaves

120g butter

800g softened butter

90ml congac35ml Grand Marnier

750ml Mediera or port

 

Soften shallots and thyme in butter then add liquid and reduce until liquid is 300ml volume. Cool.

Blend together with the cleaned livers and softened butter.

Pass through a drum sieve and repeat (blend and sieve).

Season with salt and pepper.

Line the terrine mould with Glad Wrap with a little excess overhang and before placing mixture inside and covering with excess.

Cook at 75 degrees Celsius for 25 minutes depending on size of terrine moulds.

Serve with condiments like confit onion, cornichons and warm French bread.

 

Belle Époque Café, Patisserie, Bar, Bistro I Emporium, 

1000 Ann Street, Fortitude Valley

Ph: 07 3852 1500  Web: www.belleepoque.com.au 

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