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Want something a bit fancier than cabanossi and cheese cubes at your Christmas party? How about your own homemade pate from one of the best restaurants in Australia?

Celebrated Chef Trent Robson has more than settled into the French Bistro Belle Epoque at Brisbane’s Emporium precinct, so much that’ he’s even sharing the recipe to a classic French dish – the Duck Liver Parfait.

Duck Liver Parfait

Makes 2 large terrines

Ingredients
2kg duck livers cleaned

¼ bunch picked thyme leaves

120g butter

800g softened butter

90ml congac35ml Grand Marnier

750ml Mediera or port

Method
Soften shallots and thyme in butter then add liquid and reduce until liquid is 300ml volume. Cool.

Blend together with the cleaned livers and softened butter.

Pass through a drum sieve and repeat (blend and sieve).

Season with salt and pepper.

Line the terrine mould with Glad Wrap with a little excess overhang and before placing mixture inside and covering with excess.

Cook at 75 degrees Celsius for 25 minutes depending on size of terrine moulds.

Serve with condiments like confit onion, cornichons and warm French bread.

Belle Époque Café, Patisserie, Bar, Bistro Emporium, 1000 Ann Street, Fortitude Valley, 07 3852 1500, www.belleepoque.com.au

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