Foie Gras and Duck Liver Parfait

This parfait is the smoothest I have ever made. The combination of butter, foie gras and duck livers is just perfect, flavoured with shallots, garlic, thyme, bayleaf and ruby port. The butter around it had a shot of brandy added for a slight perfume but not too strong. The marmalade on top is shallots, sauvingnon blanc and ginger. I serve this with a toasted slice of my own made brioche bread.