½ tsp olive oil
2 small golden shallots, thinly sliced
¼ bunch thyme
1 small bay leaf
½ sprig rosemary
50 ml Madeira wine
50 ml sherry
250 ml port
140 g foie gras
115 g duck liver
1 tsp fine salt
½ tsp white pepper
190 ml clarified butter
1 sheet gelatine, softened in cold water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time overnight
Preheat the oven to 140°C. Place a small saucepan over high heat and add the oil. Add the shallot and herbs, and sweat for 1 minute. Pour in the Madeira, sherry and 50 ml of the port. Cook for 10 minutes or until reduced to 50 ml. Strain, discarding the herbs, and transfer to a food processor.
Add the foie gras, liver, salt and pepper and blend until smooth. Add the eggs one at a time, then very slowly add the butter while continuing to blend.
Pass the parfait mixture through a fine chinoise, then spoon it into a 750 ml-capacity terrine mould and cover with a lid or foil.
Place the terrine into a roasting tin half-filled with hot water and cook for 40 minutes or until set. Remove from the oven, allow to cool.
Chill in the fridge overnight. Serve as part of a charcuterie plate. original