Belle Époque Duck Liver Parfait

This Duck Liver Parfait recipe from new Belle Époque Head Chef Trent Robson could be just the thing for the silly season when we tend to do rash things like entertaining large crowds of people. It would be perfect served with condiments like confit onion, cornichons and warm French bread.

Well travelled, Trent has spent time at The Firestables in Wimbeldon Village, UK and also at Kew Gardens working at two-Michelin-starred restaurants, The Glasshouse and The Trompette under Chef Antony Boyd. Trent won several Gourmet Traveller red stars at establishments like Double Cream in Coorparoo and Luxe on James St and then went out on his own at Noi on Brunswick St; a tapas and wine bar, before becoming 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, 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 Cognac
35ml Grand Marnier
750ml Madeira 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

Belle Époque, Emporium, 1000 Ann Street, Fortitude Valley, +61 7 3852 1500