Silken Foie Gras Parfait with Toasted Brioche and Port-Fig Chutney

⏱ 150 min · Serves 8

A properly luxurious starter: duck foie gras blitzed with Sauternes and butter, passed through a sieve until impossibly smooth, then set in a terrine under a golden butter seal. Serve with warm toasted brioche and a glossy port and fig chutney that cuts the richness. Make it a day or two ahead — it only gets better.

Per serving: 742 kcal · 13.5g protein · 38.0g carbs · 60.0g fat

Ingredients

• 400g raw duck foie gras (grade A), deveined, at cool room temperature
• 60ml Sauternes or other sweet white wine
• 30ml brandy or Armagnac
• 1 small shallot, finely sliced
• 1 sprig thyme
• 200g unsalted butter, softened, plus 100g extra for the seal
• 2 large eggs, at room temperature
• 8g fine sea salt
• 1/2 tsp caster sugar
• Pinch of ground white pepper
• Pinch of pink curing salt (optional, for colour)
• 250g dried figs, stems removed, quartered
• 150ml ruby port
• 100ml red wine vinegar
• 80g soft light brown sugar
• 1 small red onion, finely diced
• 1 star anise
• 1/2 tsp yellow mustard seeds
• 1 strip orange zest
• 1 brioche loaf, cut into 1cm slices
• Flaky sea salt and toasted hazelnuts, to serve

Method

1. Put the Sauternes, brandy, shallot and thyme in a small pan and simmer until reduced to about 3 tablespoons. Strain and cool completely.
2. Heat the oven to 110C fan / 130C conventional. Line a 500ml terrine or small loaf tin with cling film, leaving plenty overhanging.
3. Warm the foie gras gently in a bowl set over barely simmering water until it reaches about 40C and is soft and pliable but not melted into liquid fat.
4. Blitz the warm foie gras in a food processor with the eggs, salt, sugar, white pepper, pink salt if using and the cooled reduction until completely smooth. With the motor running, add the 200g softened butter in pieces until glossy and emulsified.
5. Pass the mixture through a fine sieve into a jug, pressing firmly with a ladle — this is the step that makes it a parfait rather than a pâté. Pour into the lined terrine and tap to settle.
6. Cover with foil and cook in a bain-marie (hot water to two-thirds up the sides) for 40-50 minutes, until the centre reaches 62-64C on a probe and it wobbles like set custard.
7. Lift out, cool to room temperature, then chill for at least 4 hours. Melt the remaining 100g butter, let the white solids settle, and pour the clear golden butter over the surface to seal. Chill overnight, or up to 4 days.
8. For the chutney, put the figs, port, vinegar, sugar, red onion, star anise, mustard seeds and orange zest in a pan. Simmer gently for 25-30 minutes, stirring often, until thick, jammy and glossy. Cool; discard the star anise and zest.
9. To serve, toast the brioche slices until golden at the edges. Dip a knife or spoon in hot water and lift generous quenelles or slices of parfait onto chilled plates. Add a spoon of chutney, a scatter of flaky salt and crushed toasted hazelnuts, and the warm brioche alongside.