Artichoke Fond with Duck Liver Parfait and Crispy Smoked Duck

Prepare acidulated water with lemon juice. Using a paring knife, snap off the tough outer leaves of the artichokes until you reach the pale yellow core. Trim the dark green bases, pare the stems, and scoop out the hairy choke. Immediately submerge the hollowed fonds in the lemon water to prevent browning.

In a saucepan, combine chicken stock, white wine, and thyme. Bring to a simmer at 90°C/195°F. Add the artichoke fonds and cook until tender when pierced with a knife.

Remove the artichoke fonds from the cooking liquid. Transfer to a wire rack to drain completely and cool to room temperature.

Heat a skillet over medium-high heat with a small knob of butter. Add duck livers, shallots, and garlic. Sauté rapidly. For food safety, ensure the livers reach an internal temperature of 74°C/165°F.

Deglaze the skillet with cognac. Carefully ignite to flambe or boil for 1 minute until the harsh alcohol smell dissipates and the liquid reduces to a thick syrup. Remove from heat.

Transfer the warm liver mixture to a food processor. Process until a paste forms. While the motor is running, slowly stream in the melted butter, followed by the heavy cream, salt, and nutmeg.

Pass the pureed parfait through a fine mesh sieve into a clean bowl to remove any lingering sinew or coarse aromatics. Transfer the strained mixture to a piping bag.

Carefully pipe the smooth duck liver parfait into the hollowed centers of the cooled artichoke fonds, creating a neat mound that rises slightly above the rim.

Transfer the filled artichokes to the refrigerator to chill and allow the parfait to set firmly.

Place the finely diced smoked duck breast in a cold skillet. Turn the heat to medium-low and slowly render the fat until the duck pieces become completely crispy. Drain on a paper towel.

To serve, garnish the top of the chilled parfait with the warm, crispy smoked duck pieces. Finish with leaves of micro chervil and minimal droplets of balsamic glaze around the plate.