The word parfait means “perfect” in French. There are two versions of parfait, sweet and savoury. The sweet variety is the most delicious frozen dessert and I guess it’s where the French word for it comes from. If this dessert is made correctly, you’ll be tasting spoon after spoon of perfection.
But today we are not eating sweet parfait. No, we are having a look at the savoury version which is usually prepared with chicken or duck liver and is quite similar to pate. Liver parfait is flavoured with liquor and eggs are added before it is then baked in a bain marie. Bain marie basically mean water bath – so the one dish is baked in another dish filled with water. This is done to “dilute” the heat in the oven, because some dishes like crme brulee, bread and butter pudding and liver parfait enjoy a bit of gentle baking.
This duck liver parfait I prepared is flavoured with brandy, thyme and all spice. It’s really easy to prepare and works beautifully as a starter dish. Serve it with home made rye melba toast and onion marmalade – you’ll lick your plate!