Velvety Duck Liver Parfait Recipe

In a medium-sized saucepan, melt half of the butter over medium heat. Add the shallot, garlic, thyme, and bay leaf. Cook until the shallot is soft and translucent.

Add the duck livers to the saucepan and cook until browned on the outside but still pink in the center. Remove from heat.

Pour in the cognac and carefully ignite to burn off the alcohol. Let the flames burn out naturally.

Transfer the mixture to a food processor and blend until smooth. Add the remaining butter and continue blending until well combined. Season with salt and pepper.

Pass the mixture through a fine-mesh sieve to remove any remaining lumps.

Divide the parfait into individual ramekins or a larger dish. Smooth the surface with a spoon.

Place the ramekins or dish in a larger baking dish and fill the dish with enough hot water to come halfway up the sides of the ramekins or dish.

Bake in a preheated oven at 180°C (350°F) for 45-60 minutes, or until set.

Allow the parfait to cool completely before refrigerating for at least 4 hours, or overnight, to set.

Serve chilled with toast or crackers.