Duck Liver Parfait with Caramelized Cointreau Pears and Toasted Hazelnuts

Soak the livers in milk for 1 hour. Then preheat the oven to 140°C.

In a frying pan, saute the onion, garlic, thyme and One for All in butter until the onion has softened. Add the port and brandy. Over medium heat reduce the liquid until it becomes syrupy. Remove from the heat and allow to cool. Remove the livers from the milk. Place the livers and the reduction in a food processor and blend well. Add 800g of the clarified butter and blend, followed by the eggs, one at a time. Season to taste. Sieve twice through a very fine sieve into a bowl. Pour the mixture into 8 individual ramekins and cover with foil. Place in roasting tray filled with hot water and cook in the oven for approximately 1 hour or until just set. Allow to cool, then top with clarified butter, toasted hazelnuts and cracked pepper. Place in the fridge and allow to chill well before serving.

For the pears :

Peel and halve the pears. Heat a frying pan over medium heat, add the butter and once melted, add the pears, flat side down. Fry gently until golden brown, then turn the pears over and continue to cook for another 10 minutes. Sprinkle half the sugar on the flat side of the pears. Turn them over once again and allow them to continue cooking for a further 5 minutes. At this stage increase the heat slightly and add the Cointreau and the remainder of the sugar. Allow to simmer until the sauce has caramelized. The pears should be soft, but still hold their shape.