{"id":3867,"date":"2018-05-04T09:59:45","date_gmt":"2018-05-04T07:59:45","guid":{"rendered":"http:\/\/blog.matferbourgeat.com\/?p=3867"},"modified":"2026-03-23T13:57:13","modified_gmt":"2026-03-23T12:57:13","slug":"duck-liver-parfait-with-elder-flower-gelee-spiced-pumpkin-seed-and-flowers-by-chef-johnny-besch","status":"publish","type":"post","link":"https:\/\/blog.matferbourgeat.com\/en\/2018\/05\/04\/duck-liver-parfait-with-elder-flower-gelee-spiced-pumpkin-seed-and-flowers-by-chef-johnny-besch\/","title":{"rendered":"Duck liver parfait with elder flower gel\u00e9e by chef JOHNNY BESCH"},"content":{"rendered":"\t\t
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Ingredients :<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Duck Liver Parfait
<\/strong>Duck Livers, Fresh 500g
Shallot 10g
Garlic 10g
Butter 150g
Cream 230g
Eggs 5 ea.
Salt 7g
Cognac 30g
TCM 2g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Elderflower Gelee
<\/strong>Elderflower Liqueur 100g
Ver Jus Blanc 50g
Sheet Gelatin 4.5g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Huckleberry Pickle
<\/strong>Costal Huckleberry 200g
Red Wine Vinegar 200g
Eau 130g
Sugar, Granulated 70g
Juniper Nerry, Dry 50g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Duck Liver Parfait :<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Saut\u00e9 shallot and garlic, set aside to cool perfectly. Scale out remaining ingredients, melt butter.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Combine in vita prep. Puree on high 30-45 seconds. Pass mixture through a chinois.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Fill glass jars with 100g of liver base.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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In a hot water bath steam\/bake at 150\u00b0C for 25-30 minutes until pate is set slightly firm. The mixture will souffl\u00e9 and have a slight bounce.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Elderflower Gelee :
<\/strong><\/p>

Combine Elderflower liquor and Ver Jus in a small sauce pot and warm up to 90\u00b0C. In a small container pour cold water over gelatin sheets to hydrate. Once hydrated remove from cold water and whisk into warm Elderflower mixture. Pour over perfectly chilled duck liver parfait and place in walk-in box to set firm.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Huckleberry Pickle :
<\/strong><\/p>

Make a sachet out of Dry Juniper with cheese cloth. In a small sauce pot combine vinegar, sugar, water and juniper sachet. Bring pickle up to 100\u00b0C and cool down before pouring over fresh huckleberry. Place pickled huckleberry\u2019s in a airtight container and refrigerate for 24 hours before use.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Duck liver parfait with elder flower gel\u00e9e, spiced pumpkin seed and flowers recipe by chef Johnny Besch, BLVD, Chicago. <\/p>\n","protected":false},"author":8,"featured_media":3870,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[90],"tags":[],"post_folder":[510],"class_list":["post-3867","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-recipes"],"acf":[],"yoast_head":"\nDuck liver parfait with elder flower gel\u00e9e by chef JOHNNY BESCH - L'actualit\u00e9 Matfer Bourgeat<\/title>\n<meta name=\"description\" content=\"Duck liver parfait with elder flower gel\u00e9e, spiced pumpkin seed and flowers receipe by chef Johnny Besch, BLVD, Chicago. 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