Chicken Liver Parfait

Ingredients

110g chicken livers, cleaned

110g unsalted butter, melted and hot
80ml port
80ml red wine
80ml Madeira
2 cloves of garlic, peeled and roughly chopped
2 shallots, peeled and roughly chopped
A few sprigs of thyme
1 bay leaf
1tsp salt rose (or make it 2tsp salt if not available)
1tsp salt
1tsp freshly ground black pepper
1 egg yolks
1 whole egg

Method

Pre-heat the oven to 180°C.

Put the port, red wine, Madeira, garlic, thyme and bay leaf into a saucepan, bring to the boil and continue boiling until it has reduced to a couple of tablespoons. Strain through a fine meshed sieve. Put the chicken livers into a liquidiser with the hot butter, alcohol reduction, egg yolks and whole egg. Add the salt and pepper and salt rose and mix well.

Transfer the mixture into small, sterilised jars or a suitable sized terrine mould or loaf tin. Place a piece of grease proof paper on the mix if you are using a terrine and cover with a lid or close the lids if using jars.

Place the jars or terrine in a deep roasting tray and fill with hot water three quarters of the way up the jars or terrine.

Cook for 45 minutes in the oven, and then remove then parfait from the tray and leave to cool.

 

When I serve this dish, I would serve it with some thinly sliced bread that has been toasted and drizzled with olive oil.

 

Bon Appétit