Duck Liver Parfait with Port, Cherry and Currant Chutney and Coffee Nougatine

Here is what you need

FOR THE PARFAIT 400g duck livers, at blood temperature 5 eggs, at room temperature; 400g butter, melted and warm; 2 shallots; 1 sprig thyme; 1 garlic clove, smashed; 1 bay leaf; 100ml Port; 100ml Madeira wine; 50ml Cognac; 1 tsp salt
FOR THE CHUTNEY: 350ml red wine vinegar; 350g demerara sugar; 300g finely chopped white onions; 100g currants; 3 strips orange zest; 600g pitted, halved cherries; 2 apples, peeled and finely chopped; 150g rhubarb _ sliced into 1/3cm slices; 2 star anise; 2 cloves
FOR THE NOUGATINE: 150g caster sugar; 100g peanuts, roasted; 10g Master Origin Colombia grounds
10 large slices of sourdough bread

How to make !

FOR THE PARFAITSweat the shallots until completely soft with the salt in 1 tsp of the butter

Add the Port, Madeira, Cognac, bay leaf, garlic and thyme, and cook until the liquid has all but completely evaporated
Remove from the heat and transfer to a blender, removing the herbs as you do so
Add the duck livers and blend at full speed until completely smooth
Add the butter in a slow and steady stream until it is all incorporated into the livers mix
Add the eggs, briefly reblend to combine and season with 20 turns of a pepper mill
Pass this mixture through a fine sieve and in turn pour the mix into a terrine mould and cover with a lid or sheet of parchment paper
Place the terrine in a tray filled with boiling water and carefully transfer to an oven set to 120ºC
Cook for 50 minutes or until the mixture has just setmove the terrine to and fro to check from time to time
Remove from the oven, set aside to cool and transfer to the fridge
FOR THE CHUTNEYWrap the star anise and cloves in a small cloth or piece of muslin and place it in a medium sized pan
Add the vinegar, sugar, onions, currants and orange zest, and place the pan over a high heat
Once boiling, add the apples and cook for 10 minutes
Add the cherries, return to the boil and cook, stirring frequently until the mix begins to look glossy and rich
Add the rhubarb and cook until its moisture has been released and the whole mix has reduced to a glossy chutney
Tip into a bowl, cover with cling film and set aside to cool
FOR THE NOUGATINEPlace the sugar into a heavybased pan and set over a medium heat
Leave the sugar to turn to a golden caramel
Add the peanuts, stir quickly and remove from the heat
Add the Nespresso Master Origin Colombia grounds and turn the mix onto a sheet of greaseproof paper
Leave to cool completely, transfer to a bowl and crush with a rolling pin
Set aside in an airtight container
TO SERVEToast the sourdough bread
Use a hot spoon (dipped in boiling water) to scoop out 10 generous spoonfuls of parfait and lay one onto each of 10 plates
Add a small quantity of chutney to each plate and sprinkle some of the nougatine over the parfait
Serve with a small amount of green salad and a piece of sourdough toast
Grand Cru notes: The Master Origin Colombia blend of fine, individually roasted Colombian Arabicas, develops a subtle acidity with typical red fruit and winey notes