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food&drink
Southampton chef Jay Geddes
has cooked for celebrities like
Beyoncé, Rihanna and the Kings
of Leon – not to mention the Royal
Family. Here, he shows us how to
make perfect Yorkshire puds and
an impressive duck parfait
NICE &
EASY
AS it’s coming to that time of year again, why not
impress friends or guests with home-made duck
parfait? It’s easy and can be done the day before to
save time so you can actually enjoy the evening.
I’ve been asked on so many occasions how do you
make a good Yorkshire Pudding. Well today’s your
lucky day. Here’s a really simple, great tasting recipe –
you really can’t fail.
n Jay is available for cooking lessons, which are a
great way to practise and perfect some new dishes,
or just brush up on your skills. All details available at
jaygeddes.com
10
l
sevendays
DUCK PARFAIT
Serves 6
1kg duck liver
470ml milk
100ml water
1 garlic clove
2 shallots
2 bay leaves
1 The day before serving,
start making the terrine. Slice
the shallots, crush the garlic
and place both in a wide pan
with the fresh rosemary,
sprigs of thyme, bay leaves,
brandy, port and Madeira.
Heat gently, reducing down
until you have approximately
100ml remaining and then
pass through a fine sieve.
2 Slowly melt the butter in a
small pan, Drain the duck
livers, rinse, then dry off.
Using a high-powered
liquidiser, place half of the
livers, half of the reduction
and half of the butter in the
liquidiser and blend until very
smooth, then pass through a
fine sieve. Repeat again with
the remaining duck livers,
reduction and butter. Season
4 sprigs thyme
1 sprig rosemary
150ml port
150ml brandy
150ml Madeira
300g butter
well with salt and
white pepper and taste
a small amount of the
mix to ensure that it is
seasoned correctly –
note that it should be
slightly over-seasoned as
it will be served at room
temperature.
3 Preheat the oven to
110C/Gas mark ¼. Line a
2-pint terrine mould with
cling film that has been
lightly oiled on both sides.
Pour the mix in – it should
come just to the top. Bake
the terrine in a bain marie in
the oven for 50 minutes.
To check it is done, insert a
temperature probe – the
parfait should be 63C in
the centre.
4 Once cooked, remove from