duck liver parfait

Duck livers are blended with port reduction, eggs, cream and duck fat. Cooked gently in the oven then cooled. 

Once cooled the mix is blended to a smooth thick puree. 

Dates are boiled with sugar and sherry vinegar until soft then blended until a smooth puree.

Ciabatta bread is baked every day. Torn into chunks and grilled to order.

Port is reduced by half over a low flame with marjoram, shallots and black pepper.

Allergens: gluten [r], eggs, milk, sulphites