Tastes to be Shared

One of Chef Arno's best-loved recipes. A quintessential winter's dish. Duch Liver Parfait, Quince Preserve
and Cucumber Pickle served with Ciabatta Parfait.

Duck Liver Parfait

Duck Liver Parfait

  • 500g duck livers (soaked in milk overnight, rinsed)
  • 250g butter
  • 5 eggs
  • 1 onion, sliced
  • 25g garlic, sliced
  • 25g ginger, sliced
  • 2 bay leaves
  • 125g port
  • 250g red wine
  • Salt and pepper to taste

Step 1:

Melt 50g of butter in a pot, add onions, garlic, ginger and bay leaves – fry until translucent

Step 2:

Add red wine and port – cook and reduce until almost everything is evaporated

Step 3:

Melt the remainder of the butter until it's just melted, not hot

Step 4:

Blend the onion and wine, mix 1st on high until fine
(make sure everything is the same temperature before you start)

Step 5:

Add the livers, blend until fine

Step 6:

Slowly add the melted butter - and then the eggs - one at a time

Step 7:

Season the mixture and put through a strainer

Step 8:

Pour into a cling wrap lined bread tin. Cover with cling wrap

Step 9:

Bake in a pre-heated oven at 135 degrees Celsius for 15-20min, or until just jiggy

Step 10:

Take out of the oven and leave to rest until cooled to room

Step 11:

Place in fridge and set overnight

Quince Preserve

Quince Preserve

  • 1kg quince (peeled, cored and cut into quarters) (keep the skin and seeds tied up in muslin cloth)
  • 1l water
  • 1kg sugar
  • 1g pectin
  • 1g citric acid
  • 1 clove
  • 1 allspice berry
  • 1 juniper berry
  • 1 piece orange zest
  • 1 piece lemon zest

Step 1:

Add everything in the pot except for the quince quarters - bring to a low simmer for 30 minutes

Step 2:

Take out the muslin cloth and add the quince. Bring to a simmer, take off the heat and leave to cool

Pickled Cucumber

Pickled Cucumber

  • 1 small cucumber (shaved with a peeler, no seeds)
  • Salt

Step 1:

Toss the cucumber with a pinch of salt. Let sit for 1 hour

Step 2:

Squeeze off excess water