Chicken liver parfait with port jelly and crisp almond Melba

October 24, 2016 (Last Updated: March 27, 2019)
Chicken liver parfait with port jelly and crisp almond Melba recipe

Chicken liver parfait with port jelly and crisp almond Melba is a divinely elegant side dish or appetiser. Although liver is a little high in fat, it is an excellent source of iron and vitamins A and D. This sophisticated dish is perfect for entertaining.

Get the recipe for this crispy almond melba here.

Chicken liver parfait with port jelly and crisp almond Melba

Serves: 8
Cooking Time: 1 hr + overnight, to set


  • Chicken liver parfait

  • 100ml white wine
  • 100ml port
  • 50ml brandy
  • 1 onion, finely chopped
  • 3 garlic cloves, chopped
  • a few fresh thyme sprigs
  • 400g chicken livers
  • 5 extra-large eggs
  • 400g butter, melted
  • salt, to taste
  • 100g pistachio nuts, roughly chopped
  • Port jelly

  • 50ml boiling water
  • 15g gelatine
  • 375ml pink port (we used De Krans Pink Port)



Preheat the oven to 150°C. Line a 10 x 19cm loaf tin with plastic wrap.


For the chicken liver parfait, heat the wine, port, brandy, onion, garlic and thyme in a saucepan. Bring to a boil and leave to reduce to a third. Remove the thyme and set aside to cool slightly.


Rinse the chicken livers under cold running water. Pull the membranes off.


Blend the liver in a food processor until smooth, add the eggs one at a time and mix after every addition.


Add the wine reduction and butter and combine thoroughly. Season with salt.


Press the mixture through a sieve. Fold in the pistachio nuts and pour into the prepared tin.


Cover with foil and place in a deep roasting pan half filled with hot water. Bake until set but still soft, about30 – 35 minutes. Leave to cool in the water bath and refrigerate overnight.


For the port jelly, line a 15 x 23cm baking tray with plastic wrap.


Combine boiling water and gelatine and leave to stand for 2 – 4 minutes, making sure all the granules are dissolved. Whisk into the port, pour into the tray and refrigerate until set, about 4 – 5 hours. Turn out and cut into little blocks, and refrigerate until ready to serve.


Unmould the parfait and cut into 1,5cm slices. Serve 2 slices per person with the port jelly and almond Melba.

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