200g Cleaned Duck Liver

2 Whole Eggs

To taste:
  Thyme, Salt, Black Pepper, Garlic

50ml Madeira Wine

20ml Cognac

200g Melted Butter

80g Duck Fat

1. Clean liver by removing any membrane and veins.
2. Marinate cleaned livers in Madeira, Cognac, and seasonings, in refrigerator overnight
3. Place all ingredients in a blender or food processor until smooth and fine in texture. Add melted butter and continue blending until desired consistency is reached.
4. Strain through fine sieve pushing down with a spoon.
5. Fill ramekins to top with mixture, allowing 1 cm from top.
6. Cover each ramekin with aluminum foil, and bake in a water bath in a pre-heated oven at 150°C for approximately 20-30 minutes. After 15 minutes of baking, check the inside temperature with a thermometer. Final done temperature of Parfait is 57-60°C. This is ideal temperature to ensure proper color and texture of final parfait.
7. After removing from oven, uncover the foil and place approximately 1 tablespoon of the melted duck fat atop each ramekin. Gently move each ramekin to ensure that the fat covers the entire top surface.
8. Refrigerate till cool and serve cold with Toasted Brioche and Pear Chutney.

300g Pealed pears – cores removed

100g Brown Sugar

100ml Balsamic Vinegar

20g Shallots

1. Dice pear into small cubes, approx. ½ x ½ cm. Peal shallot and cut into a fine julienne
2. Place all ingredients, except Vinegar,  together in a small sauce pan and caramelize over a very low heat, approximately 15-20 minutes
3. Add vinegar to pan while stirring.  Cover pan with plastic wrap, make small holes in wrap, and allow to sit on low heat for an additional 30 minutes.
4. Chutney may then be stored in a mason glass jar in refrigerator, and served at room temperature

320g Bread Flour

40g Icing Sugar

4ks Whole eggs

Pinch Salt

30ml Warm Milk (35-40°C)

25g Fresh Yeast (not dry yeast)

120g Melted Butter

1. In a machine mixing bowl, mix flour, salt, sugar.  Add eggs one at a time while mixing at low speed.
2. Add yeast to warm milk and 1 Tbl sugar.  Add to mixing bowl and continue mixing at low speed for 5 minutes.  Slowly add melted butter and continue mixing approximately 5 additional minutes.  Dough should be sticky and elastic at this stage in the process.
3. Remove bowl from mixer and allow to rise in a warm place in kitchen covered for approximately 30 minutes, or until almost doubles in size.
4. Gently knead the dough on a floured surface and shape in an oblong shape to fit the bread pan.
5. Butter and lightly flour the bread pan and place the dough in the pan.  Allow to rise once again in warm place in the bread pan until double in size.
6. Place in middle rack of an oven preheated at 160*C for about 35minutes.
7. You can ensure the bread is finished baking when a wooden skewer placed in the bread comes out clean.
8. Allow to cool in a rack.