Name: Foie Gras Parfait with Cherries
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 400 g Fresh Duck Foie Gras (de-veined and cubed); 2 tablespoons Shallots, finely minced; 0.25 cup Port Wine; 2 tablespoons Cognac or Brandy; 0.5 cup Heavy Cream; 0.5 teaspoon Pink Curing Salt; 1.5 cups Fresh Cherries, pitted and halved; 1 tablespoon Balsamic Vinegar; 2 tablespoons Granulated Sugar; 1 whole Star Anise

Appetizers & Starters

Foie Gras Parfait with Cherries

This luxurious foie gras parfait offers a velvet-smooth texture perfectly balanced by the tart acidity of balsamic-infused cherries. It is a sophisticated, decadent starter that transforms any dinner party into a Michelin-starred experience.

Prep

30m

Cook

15m

Serves

Calories

480kcal

Qty	Ingredient
400 g 400 g	Fresh Duck Foie Gras (de-veined and cubed)
2 tablespoons 20 g	Shallots, finely minced
0.25 cup 60 ml	Port Wine
2 tablespoons 30 ml	Cognac or Brandy
0.5 cup 120 ml	Heavy Cream
0.5 teaspoon 3 g	Pink Curing Salt
1.5 cups 225 g	Fresh Cherries, pitted and halved
1 tablespoon 15 ml	Balsamic Vinegar
2 tablespoons 25 g	Granulated Sugar
1 whole 1 pc	Star Anise

2 Method

Step 1. Begin by macerating the foie gras cubes in the Port wine, Cognac, and curing salt for at least 2 hours in the refrigerator.

Step 2. In a small pan, sauté the minced shallots in a tiny amount of butter until translucent but not browned. Set aside to cool.

Step 3. In a medium saucepan, combine the cherries, sugar, balsamic vinegar, and star anise. Simmer over medium-low heat for 10-12 minutes until the cherries are soft and the liquid has reduced to a syrupy glaze. Remove the star anise and let cool.

Step 4. Quickly sear the macerated foie gras in a very hot dry pan for 30 seconds per side just to release the fat and color. Transfer the liver and any rendered fat to a high-speed blender.

Step 5. Add the heavy cream and sautéed shallots to the blender. Process until completely smooth and velvety.

Step 6. For the finest texture, pass the mixture through a fine-mesh tamis or chinois into a bowl.

Step 7. Pour the parfait mixture into small ramekins or glass jars, leaving space at the top. Refrigerate for at least 4 hours (ideally overnight) to set.

Step 8. Before serving, top each jar with a generous spoonful of the chilled cherry compote. Serve with toasted brioche or sourdough.

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Ensure the foie gras is at room temperature before blending to prevent the fat from separating.
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Passing the mixture through a fine sieve is the secret to a professional, silky mouthfeel.
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Use high-quality Port wine as the flavor concentrates during the marinating process.
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The cherry compote can be made up to three days in advance to save time.

? FAQ

Can I use frozen cherries?

Yes, frozen cherries work well. Just ensure you simmer them long enough to reduce the extra moisture they release.

How long will the parfait keep?

The parfait is best enjoyed within 3 days. Ensure it is tightly sealed to prevent the top from oxidizing and turning grey.

What is the best bread to serve with this?

Buttery, toasted brioche is the classic pairing, but toasted gingerbread or fruit-nut bread also complements the richness beautifully.

Is curing salt necessary?

While it can be omitted, pink curing salt (Prague Powder #1) helps maintain the vibrant pink color of the foie gras; without it, the parfait may turn a dull grey.