- 80 ml Champagne (1/3 cup)
- ¼ leaf gelatine (titanium strength), softened in cold water
- 20 ml olive oil (1 tbsp)
- 110 gm butter
- 1 golden shallot, finely chopped
- 1 small clove of garlic, finely chopped
- 25 gm pancetta, finely chopped
- 200 gm trimmed duck livers
- 1 tbsp thyme leaves
- 25 ml pouring cream
- 4 thin slices of sourdough ficelle, toasted
- To garnish: micro-herbs
- 1Heat half the Champagne in a small saucepan over medium heat. Squeeze excess water from gelatine, add to pan and stir until gelatine dissolves. Strain into a small plastic container and refrigerate for 1 hour or until set.
- 2Meanwhile, heat oil and 10gm butter in a frying pan over medium-high heat, add shallot, garlic and pancetta, cook for 4-5 minutes or until shallot is soft, then transfer to a food processor using a slotted spoon. Add livers to same pan, cook for 1-2 minutes on each side or until brown, remove from pan and add to processor. Deglaze pan with remaining Champagne over medium-high heat, scraping base with a wooden spoon to remove sediment, then add to processor.
- 3Process liver mixture until coarsely chopped, add thyme and cream and process until smooth. Add remaining butter, process to combine and season to taste with sea salt and freshly ground white pepper. Pass through a fine sieve, then spoon into a small plastic container and refrigerate for 5-6 hours or overnight.
- 4To serve, spread parfait over sourdough crostini, top with a small spoonful of Champagne jelly and garnish with the micro-herbs.
Drink Suggestion: Non-vintage rosé Champagne. Drink suggestion by Max Allen