Photo: Nathan Dumlao
DUCK PARFAIT+COFFEE NOUGATINE
30 ingredients
Serves 10
openrecipes
A fantastic lunch dish or starter from Phil Howard of The Square restaurant in London's Mayfair. Created using coffee from Nespresso's range of 16 Grands Crus.
Estimated Nutrition (whole recipe, rough)
1670
Calories
55g
Protein
62g
Fat
224g
Carbs
Counts 19 of 23 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Peanut | 1 oz (28g) | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Sourdough | 1 slice (36g) | 93 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Madeira Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Liver | not in our table | 0 |
| Cognac | not in our table | 0 |
| Rhubarb | not in our table | 0 |
| Star Anise | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- FOR THE PARFAIT
- 400g duck livers, at room temperature
- 5 eggs, at room temperature
- 400g butter, melted and warm
- 2 shallots
- 1 sprig thyme
- 1 garlic clove, smashed
- 1 bay leaf
- 100ml Port
- 100ml Madeira wine
- 50ml Cognac
- 1 tsp. salt
- FOR THE CHUTNEY
- 350ml red wine vinegar
- 350g demerara sugar
- 300g finely chopped white onions
- 100g currants
- 3 strips orange zest
- 600g pitted, halved cherries
- 2 apples, peeled and finely chopped
- 150g rhubarb ÃÂâÃÂÀÃÂÃÂ" sliced into 1/3 cm slices
- 2 star anise
- 2 cloves
- FOR THE NOUGATINE
- 150g caster sugar
- 100g peanuts, roasted
- 10g Nespresso Rosabaya de Colombia grounds
- TO SERVE
- 10 large slices of
- sourdough bread
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes