300g unsalted butter, in two lots
1 clove of garlic, chopped
2 tbsp olive oil
15g fresh sage, chopped
1kg free-range duck livers, cleaned, trimmed
salt and black pepper
1 tsp freshly grated nutmeg
zest ½ orange, finely chopped
150ml brandy

For jelly

250g well-seasoned stock
gelatine leaves

Place the garlic and sage in a large pan on a medium heat with 1 tablespoon of olive oil and allow to begin to colour. Add the duck livers and a pinch of sea salt and black pepper. Finely grate in half the nutmeg and zest. Cook for 4 minutes, they will still be a bit pink, don’t overcook them. Add the brandy to the pan for the last minute and let it cook off.

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Allow to cool slightly then put everything in a processor and blitz until smooth. Add the remaining butter to the processor. Taste again to check the seasoning. The parfait is best eaten the day after it is made. The parfait can be left plain or topped with melted butter or jelly made from stock which is poured over when the pate is cool.

To make jelly, set stock in a flat 12 square centimetre container with 3 softened gelatine leaves.

Serve with toasted baguette, cubed jelly, citrus salt, cornichons and cocktail onions.

For stock

Carcass of one duck
1 brown onion, skin on, halved
1 carrot, scrubbed, roughly diced
2 stems celery (no leaves), roughly diced
10 stems parsley
12 peppercorns

Sear the duck all over until well browned. Put into a deep pot and cover with cold water. Gradually bring to just under boiling, reduce the heat immediately. Skim all the scum that rises to the surface.

Add the vegetables and peppercorns and simmer for 2½ to 3 hours. Do not allow to boil, do not cover nor add salt. Strain, discarding the solids.

This article first appeared in the October 2025 issue of SALIFE magazine.