Monday, June 20, 2011

Father's Day Feast

What better way to celebrate our amazing Dads than with a Sunday Roast? The fiancé and I treated our parentals to a three course meal, starting off with Duck Liver Mousse served with sweet and sour cherries (recipe below). We just love kitchen gadgets, and one of our newest additions is a cook’s syringe that we filled with a rosemary and garlic sauce and injected into a Lamb Roast – sublime! Dessert was a yogurt Panna Cotta with citrus jelly, the perfect subtly sweet end to a great meal.

Cheers to our fantastic Fathers!

Best Roast Lamb ever! 

After-lunch Cognac

Duck Liver Mousse with Sweet & Sour Cherries


Yogurt Panna Cotta (before we added the citrus jelly)

Duck Liver Mousse with Sweet & Sour Cherries
Serves 6 - 8


500g Duck Livers (cleaned and trimmed)
6 Tbls Butter
1 Shallot, finely chopped
3 Tbls Sherry
½ tsp Salt
¼ tsp White Pepper
125ml Thick or Double Cream

1 Can pitted Sweet Cherries
250ml White Wine Vinegar
1 Cup Sugar
4 Cloves
1 Cinnamon Stick
5 Black Peppercorns
2 Star Anise

How to make it

Duck Liver Mousse
Sauté shallot in 1Tbls butter over a low heat until soft. Remove from pan and set aside.
Melt another Tbls butter in the same pan and sear Duck Livers over a high heat, about 90 seconds on each side (they must still be pink on the inside).
Add the Sherry and flambé.
Combine the Duck Livers and Shallot in a food processor and puree until smooth.
Tip mixture into a sieve and gently press the mixture through with the back of a wooden spoon. Scrape the bottom of the sieve and add to the bowl.
Soften 4 Tbls of butter and add to the mix. Season with the salt and pepper, set aside to cool.
Whip the cream until it forms peaks and fold into the liver mixture.
Cover tightly with cling film (to prevent discolouration) and refrigerate until ready to serve.

Serve with cherries and Melba toast.

Sweet & Sour Cherries
Drain cherries but reserve water and set aside.
Add cherry juice, vinegar and spices to a pan and bring to the boil.
Turn down the heat and simmer for 10 minutes. Allow to cool.
Combine Cherries, liquid and spices in a jar and refrigerate until needed (this should preferably be done a week in advance for optimal flavour, but a minimum of 5 hours will do)

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