Duck liver flan with port coulis
This indulgent take on a duck liver pâté from the world-famous Ferrandi School of Culinary Arts is finished with a glaze of port, making it a decadent and sophisticated starter for a dinner party
Duck liver flan with port coulis
Servings: 4
Ingredients
Duck liver flan
- 9 oz 250 g duck livers (or chicken livers)
- 2 oz 60 g shallots
- 3 tbsp 1% oz, 50 g clarified butter
- 4 eggs
- 2 cups 500 ml, 18 fl oz heavy cream, min. 35% fat
- 2 tsp 10 g salt
- 2½ tsp 6 g ground black pepper
Port coulis
- 1½ cups 400 ml, 14 fl oz port
- 1 cup 7 oz, 200 g superfine sugar
To serve
- ½ cup 2½ oz, 80 g golden raisins (sultanas), soaked in water until plump
- 10 sandwich bread sticks toasted
- A few pea shoots
Instructions
- Preheat the oven to 250°F (130°C/Gas Mark ½). De-vein the livers, remove any connective tissue, and roughly chop. Peel and finely chop the shallots.
- Warm the clarified butter in a skillet over medium-high heat, add the livers, and sear them, leaving the centres pink. Add the shallots and cook briefly, just until softened.
- Let the mixture cool for a few minutes, then place in the food processor with the eggs, cream, salt, and pepper, and process until smooth. Strain through the fine-mesh sieve into a bowl.
- Pour a generous½ cup (3 oz/90 g) of the mixture into each ramekin. Cover with heat-resistant plastic wrap and bake in a bain-marie for 25 minutes. Chill for 3-4 hours before serving.
- To prepare the port coulis, heat the port and sugar in a saucepan until the sugar dissolves and the mixture has reduced to a syrup. Chill for about 1 hour. If the syrup is too thick to pour, add a little water to thin it.
- To serve, pour a little coulis over each flan to cover it. Garnish with the soaked raisins, bread sticks and pea shoots.
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