Tufted duck and chicken liver parfait, red wine poached quinces, pickled walnuts, by Madalene Bonvini-Hamel

ingredients

For the tufted duck and chicken liver parfait 150g banana shallots, diced
625g unsalted butter
Maldon sea salt and freshly cracked black pepper
1 clove of garlic, crushed
1tsp chopped fresh thyme
60ml brandy
1tsp coriander seeds, crushed
250g tufted duck meat, cut into even-sized pieces
500g chicken livers

For the red wine jelly
200ml good-quality red wine
30g sugar
1.5g agar agar

For the red wine poached quinces
400g firm but ripe quinces
Maldon sea salt and freshly cracked black pepper
5 juniper berries, crushed
100g caster sugar
200ml good quality red wine

To serve Baguette

Method
To prepare the parfait, preheat the oven to 150°C. Fry the shallots in 50g butter with seasoning until transparent. Add the garlic, thyme, brandy and crushed coriander seeds, melt the remainder of the butter and add to the shallots. Leave to cool slightly.

Blend the duck and chicken livers until puréed. While blending add the cooled shallot and melted butter mix, season and blend to emulsify. Pour the mixture into a terrine mould, place in a bain-marie, and cover. Cook the parfait in the preheated oven for 45 minutes. Cool over ice. Once chilled, blend the parfait until silky smooth and leave to set in the fridge for 1 hour before serving.

To make the red wine jelly, mix all the ingredients together in a small saucepan, bring to the boil and simmer for 1 minute. Pour the mixture into a small square plastic container and leave to set - do not move until completely set.

For the red wine poached quinces, preheat a water bath to 75°C. Peel and core the quinces, cut into ½ cm thick wedges and season with salt and pepper. Vacuum the crushed juniper, quince wedges, red wine and sugar. Cook in the water bath for 30 minutes, or until tender but not too soft. Cool over ice.

To serve, scoop a quenelle of parfait on to a slice of toasted baguette, and place on the plate. Garnish the plate with dollops of the jelly, slices of red wine quinces and pickled walnut pieces, then finish with a few micro leaves and rapeseed oil. Serve immediately.