Duck Liver Parfait with Brandy Plums

For the duck liver parfait with brandy plums, first soak about 20 brandy-free plums in plenty of brandy for at least 1 day. The next day, cut the well-cleaned duck liver into pieces and mix them together with pâté seasoning salt, egg and a dash of brandy.

Heat the clarified butter, pour it into the liver mixture in a thin stream and mix everything into a homogeneous, creamy mass. Line a loaf pan with thinly sliced bacon. Pour the mass half full, put two rows of dried plums and spread the rest of the mass on top. Cover the parfait with bacon slices.

Cover the dish with cling film and cook in a preheated oven at 150°C in a bain-marie (fill a saucepan with hot water so that the dish is two-thirds full of water) for about 50 minutes until the core temperature of the parfait is about 75°C. (The parfait can also be cooked in a steamer at 90°C).

For the dried plums, boil the red wine with sugar, cinnamon bark and lemon slices in a pot. Add the dried plums, cook until soft and chill.Let the duck liver parfait cool well, turn it out, cut it into slices and serve it with the prepared brandy plums.

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