• 4 tea bags Dilmah Exceptional Rose with
French Vanilla Tea
• 3 Granny Smith Apples (cut into 1cm cubes)
• 1 dessert spoon Castor Sugar
• 50ml Orange Juice
• 50ml Water
• ½ tablespoon Coleman’s Mustard
• 1 teaspoon Black Mustard Seeds
• 1 teaspoon Salt
• ½ teaspoon Ground Black Pepper
• 250ml Sauterne (warm)
• 2 Leaves Gelatine

Method of Preparation
In a heavy based pan, combine diced apple, 1
dessert spoon castor sugar, orange juice and 50ml
water. Cook over medium heat for 5 minutes. Add
Coleman’s mustard, mustard seeds, 1 teaspoon
salt, ½ teaspoon ground black pepper. Cook for a
further 5 minutes on low heat. Remove from pan
and set aside. Infuse the tea with warm sauterne
for 3-5 minutes. Remove tea bags. Soak 2 leaves of
gelatine in cold water and add to the tea infusion.
Let cool and pour into a shallow tray and place in
refrigerator overnight to set. When set, remove
from tray and cut into cubes.


• 200ml Duck Livers (trimmed)
• 2 sprigs Thyme
• 1 Bay Leaf
• 2 Cloves Garlic (crushed)
• 75ml Madeira
• 75ml Cognac
• 1¼ Leaves Gelatine
• 175g Unsalted Butter
• 8g Salt
• ½ teaspoon Ground White Pepper
• ¼ teaspoon Freshly Grated Nutmeg
• 100ml Double Cream
• 15ml Walnut Oil
• 5ml Chardonnay Vinegar
• 1 cup Picked Watercress
• 6 Slices Sourdough (toasted)

Method of Preparation
In a large bowl, combine thyme, bay leaf, garlic,
Madeira, cognac and duck livers. Cover and
refrigerate overnight. Remove bay leaf, garlic
and thyme and drain livers. Place marinade in
a stainless steel pot and reduce to 40ml. Soak 1
¼ leaves of gelatine in cold water. Remove and
dissolve in marinade and strain. In a non stick pan,
sauté duck livers on a high heat until seared on
both sides. Remove from pan and drain. Let livers
cool and then puree in a blender while slowly
adding marinade and soft butter. Season with salt,
pepper and nutmeg and slowly add the double
cream. Line a terrine mould with baking paper and
spoon in the parfait mixture. Smooth the top and
cover with paper and then cling film. Refrigerate
for a minimum 8 hours. Lift paper before
removing from mould. Slice 6 slices with a hot
knife and lay onto plates. In small bowl, mix walnut
oil and chardonnay vinegar. Toss watercress and
garnish plate. Spoon on apple marmalade, French
Vanilla jelly and toasted sour dough.