Serves 12
140 min
Chicken Liver Parfait
Recipe GLPR668ce6fe7bd192
A luxurious French-style chicken liver parfait with a silky texture, made by searing tender chicken livers and blending them with a rich reduction of red wine, brandy, shallots, and garlic, then enriched with butter and cream. Set until firm and topped with clarified butter, this elegant spread is perfect served warm on toasted brioche with chutney.
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Ingredients
100 ml Red wine
1 tbsp Brandy
1 Shallot, sliced
2 Garlic cloves, minced
2 tbsp Sunflower oil
400 g Chicken livers
2 tsp Fresh thyme leaves
50 ml Double cream
200 g Unsalted butter, melted
100 ml Clarified butter, melted
6 Brioche slices, thick cut
Chutney, such as orange
Salt and black pepper to taste
Directions
Combine the red wine, brandy, sliced shallot, and minced garlic in a saucepan. Bring to a boil and simmer until the liquid is reduced to about one-third its original volume, approximately 3–5 minutes. Remove from heat and allow to cool completely.
While the wine mixture cools, heat half of the sunflower oil in a large frying pan over medium-high heat. Once hot, add half of the chicken livers and sear them for 1 minute on each side, just until the exterior browns while the interior remains slightly rosy. Transfer to a colander set over a bowl to drain any excess fat. Repeat with the remaining oil and livers.
Transfer the seared livers to a food processor. Add the cooled wine and shallot reduction, half of the fresh thyme leaves, the double cream, and the melted unsalted butter. Process until the mixture becomes a fine, smooth purée. Season generously with salt and black pepper to taste.
Divide the purée into a terrine, pot, or six individual ramekins. Refrigerate for 2 hours until the parfait is firmly set.
Once set, sprinkle the remaining fresh thyme leaves over the surface. Carefully pour a thin layer of melted clarified butter over the top to seal and protect the parfait. Return to the refrigerator for the butter to set completely. The parfait can be made up to 2 days in advance.
To serve, lightly toast the brioche slices until golden. Arrange the toasted brioche alongside the parfait and place the chutney in a small serving bowl for guests to serve themselves.
