Tufted duck and chicken liver parfait, red wine poached quinces

To prepare the parfait, preheat the oven to 150°C. Fry the shallots in 50g butter with seasoning until transparent. Add the garlic, thyme, brandy and crushed coriander seeds, melt the remainder of the butter and add to the shallots. Leave to cool slightly.

Blend the duck and chicken livers until puréed. While blending add the cooled shallot and melted butter mix, season and blend to emulsify. Pour the mixture into a terrine mould, place in a bain-marie, and cover. Cook the parfait in the preheated oven for 45 minutes. Cool over ice. Once chilled, blend the parfait until silky smooth and leave to set in the fridge for 1 hour before serving.

To make the red wine jelly, mix all the ingredients together in a small saucepan, bring to the boil and simmer for 1 minute. Pour the mixture into a small square plastic container and leave to set - do not move until completely set.

For the red wine poached quinces, preheat a water bath to 75°C. Peel and core the quinces, cut into ½ cm thick wedges and season with salt and pepper. Vacuum the crushed juniper, quince wedges, red wine and sugar. Cook in the water bath for 30 minutes, or until tender but not too soft. Cool over ice.

To serve, scoop a quenelle of parfait on to a slice of toasted baguette, and place on the plate. Garnish the plate with dollops of the jelly, slices of red wine quinces and pickled walnut pieces, then finish with a few micro leaves and rapeseed oil. Serve immediately.