Overnight rye waffles with pâté, Port jelly and cornichons


Steeping the flour in the buttermilk adds depth of flavour and a subtle sourness to the waffles - 12 hours will do the job, but 24 hours is even better. Begin this recipe a day ahead to steep the flour and set the pâté and the jelly.

You'll need

To serve: frisée salad and cornichons   Duck liver pâté 100 gm butter, diced, at room temperature 400 gm duck livers, trimmed of sinew 40 ml Port 1 tbsp olive oil 2 golden shallots, thinly sliced 2 garlic cloves, finely chopped 1 tbsp finely chopped thyme 50 gm speck, rind removed, diced 1 tbsp red wine vinegar, or to taste 70 ml pouring cream To garnish: small fresh bay leaves, optional   Port jelly 250 ml Port 2 tbsp red wine vinegar 4 titanium-strength gelatine leaves, softened in cold water for 5 minutes   Rye waffles 800 ml buttermilk, well shaken 185 gm plain flour 150 gm rye flour ½ tsp baking powder 3 eggs, separated 30 gm melted butter, plus extra for greasing 1 tbsp coarsely chopped thyme

Method

  • 01
  • For rye waffles, mix the buttermilk, flours, baking powder and 1½ tsp sea salt in a bowl just to combine, then scrape down the sides, cover and stand at room temperature (12-24 hours).
  • 02
  • For duck liver pâté, heat 30gm butter in a large frying pan over medium-high heat, add livers and turn occasionally until browned and cooked medium-rare (2-3 minutes). Deglaze the pan with Port, then tip mixture into a food processor, wipe out pan with paper towels and return to heat. Add oil, shallot, garlic, thyme and speck and sauté until onion is tender (4-5 minutes). Add to liver mixture, then add vinegar, season to taste and process until smooth. Add cream and remaining butter and process to combine. Pass through a fine sieve into a container and refrigerate until beginning to firm (1½-2 hours).
  • 03
  • For Port jelly, bring port to the boil in a small saucepan over medium-high heat, cook for a minute, then remove from heat, add vinegar and season to taste. Squeeze excess water from gelatine, stir into Port mixture until dissolved, then cool. Pour a little jelly on the pâté, place a couple of small bay leaves on top and refrigerate overnight. Pour remaining jelly mixture into a jar and refrigerate until set (overnight).
  • 04
  • Beat egg yolks, butter and thyme into waffle batter to just combine, then whisk eggwhites and a pinch of salt in a separate bowl until stiff peaks form (1-2 minutes). Fold into batter and season to taste with freshly ground black pepper. Heat a waffle iron and brush with extra melted butter. Cook waffle batter in batches, according to the manufacturer’s instructions, until golden brown and crisp (4-5 minutes). Serve hot topped with duck liver pâté, extra Port jelly and frisée salad, with cornichons to taste.

At A Glance

  • Serves 4 - 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Late-harvest pinot gris.

Featured in

Sep 2014

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Crisp-skin trout with grapefruit, walnut and radicchio salad

Steak with sweet and sour beetroot and horeseradish creme fraiche

recipes

Roast snapper with mandarin and fennel sauce

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

recipes

Deep-fried chicken with finger-lime sauce

Soy-roast duck with mandarin

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×