Chicken liver parfait

May 5, 2015 (Last Updated: January 11, 2019)
Chicken liver parfait with port jelly and crisp almond Melba recipe

All your ingredients should be at room temperature when mixing, otherwise they might split.


TO DRINK:
A nutty, off-dry sherry works well with rich, earthy dishes.

Chicken liver parfait

Serves: 8
Cooking Time: 2 hours plus overnight and extra for chilling

Ingredients

  • 500g chicken livers
  • 500ml (2 cups) milk
  • 2 garlic cloves, finely chopped
  • 2 shallots or small onions, finely diced
  • 6 sprigs thyme, leaves only
  • 375ml (½ bottle) port
  • 375ml (½ bottle) sherry
  • 500g butter, melted
  • 1 large egg yolk
  • Maldon salt and freshly ground white pepper, to taste

Instructions

1

Soak the livers in the milk overnight to remove any bitterness.

2

Next day, place the garlic, shallots and thyme in a saucepan with the port and sherry. Simmer until reduced to a thick syrup and set aside.

3

Preheat the oven to 150°C.

4

Rinse the livers and pat dry with paper towel. Clean them by cutting away any veins and visible fat.

5

In a food processor, blend the livers with the syrup reduction and slowly add the butter in a steady stream, blending continuously. Once the butter is well incorporated, mix in the egg yolk. Pass the mixture through a fine sieve and season.

6

Pour into a terrine mould lined with plastic wrap. Place in a bain marie or oven tray with hot water halfway up the sides of the terrine dish. Bake for about 45 minutes. Test with a probe thermometer and remove from the oven once the centre has reached 68°C. (If you don’t have a probe thermometer, take a tiny amount from the centre of the parfait with a paring knife, wipe clean and place the knife on your bottom lip – it should be hot, but not burn you.)

7

Remove from the oven and allow to cool in the water. Chill in the refrigerator for at least 4 hours before serving.

8

Serve thin slices of the parfait with toast and preserved figs or fruit chutney.

 

 

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