Chicken Liver Parfait

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By Darren Purchese

This is a simple and delicious chicken liver parfait recipe that is versatile and smooth. Great for charcuterie and grazing boards, to fill tartlets as well as for a starter, and even in a tasty Banh Mi.

Make the chicken liver parfait using the Thermomix method and pour parfait into a dish or jars to set. Or use the second cooked chicken liver parfait method (below) and transfer it into a bowl and smooth with a spatula. Once smoothed sufficiently spoon or pipe it into a serving dish to set.

The recipe for the chicken liver parfait makers more than you need for a small serve of this parfait so any extra can be stored in jars for a snack later (or you can perhaps halve this recipe).

If storing for a period of time, up to two or three weeks, then consider topping off the parfait with clarified butter in the jar, dish or terrine mould. Simply pour the warm butter onto the cooled parfait and leave to set before popping on a lid or covering the dish.

Time

1

hour

0

minutes

Degree of Difficulty

Medium

Save

1

Portions

10
servings

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Ingredients

Servings

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REDUCTION

300g chicken stock
150g madeira
200g port
3 shallots, peeled and finely sliced
1 garlic clove, peeled and finely sliced
2tbsp thyme, finely chopped
1 bay leaf
2tbsp black peppercorns, whole

CHICKEN LIVER PARFAIT

600g chicken livers, cleaned and sinew cut away
165g eggs (approx. 3 large eggs)
40g egg yolks, (approx. 2 large egg yolks)
125g reduction
400g unsalted butter, melted
 to taste salt flakes
 to taste ground white pepper
1

For the chicken stock… add the chicken stock to a small saucepan and reduce over a medium heat. Reduce the stock from 300 g to 100 g and set aside.

 

2

Start the reduction… by combining the madeira, port, shallot, garlic, thyme, bay and peppercorns into a saucepan and heat. Bring to the boil and reduce the liquid by half, add the reduced chicken stock and lamb reduce by half again. Remove from the heat and allow the reduction to cool before straining and reserving until use. You will need 125 g of reduction for the recipe below.

 

3

For the chicken liver parfait… place the trimmed chicken livers into a blender and blend on high speed to a very fine puree, pass this mixture through a fine sieve and clean the blender jug. Transfer the puree back into the blender and blitz again on a medium speed. Add the eggs and egg yolks one at a time and then the reduction followed by the cold melted butter. Season the mix.

 

4

To cook in a Thermomix… set a time and set the heating element to 90C, blend on speed 4 and use a digital probe into the jug and cook the parfait to a temperature of 70C. Once the temperature has been reached pour the cooked parfait into a serving dish. Any extra can be poured into jars or ramekins.

 

5

To cook in dish… pour the parfait mix into a dish either multiple small dishes or one large one. Place the dishes into a high-lipped tray and add hot water to come up to the ramekins halfway. Tightly fix aluminum foil to the top of the tray and place into an oven preheated to 120°C, cook for an hour until the parfaits have set and the core temperature of the parfait exceeds 65° Remove from the oven and allow to cool before removing the foil and storing the covered in the fridge. This can be smoothed out using a spatula and piped into a dish.

 

6

Dust the isomalt… onto the surface of the parfait. Use a blow torch to caramelise the surface and leave to cool.

 

7

For the pickled shallots… peel the shallots and slice them thinly on a mandolin. Separate the slices and soak them in a bowl covered with boiling water. Leave for 10 minutes and drain the water. Reserve the slices of shallot. Add the vinegar, sugar and salt and into a saucepan and heat to dissolve the sugar, remove from the heat and cool. Add the shallot slices to the pickling liquor.

 

8

For the fried capers and parsley… heat the grapeseed oil to 180C and fry the capers first for a couple of minutes before removing with a slotted spoon. Add the parsley and fry for 10 seconds and remove with tweezers.

 

9

To finish… dress the cooled parfait with the shallots, sliced cornichon, edible flowers and fried capers and herbs.

 

1
0 hours 0 minutes

For the chicken stock… add the chicken stock to a small saucepan and reduce over a medium heat. Reduce the stock from 300 g to 100 g and set aside.

2
0 hours 0 minutes

Start the reduction… by combining the madeira, port, shallot, garlic, thyme, bay and peppercorns into a saucepan and heat. Bring to the boil and reduce the liquid by half, add the reduced chicken stock and lamb reduce by half again. Remove from the heat and allow the reduction to cool before straining and reserving until use. You will need 125 g of reduction for the recipe below.

3
0 hours 0 minutes

For the chicken liver parfait… place the trimmed chicken livers into a blender and blend on high speed to a very fine puree, pass this mixture through a fine sieve and clean the blender jug. Transfer the puree back into the blender and blitz again on a medium speed. Add the eggs and egg yolks one at a time and then the reduction followed by the cold melted butter. Season the mix.

4
0 hours 0 minutes

To cook in a Thermomix… set a time and set the heating element to 90C, blend on speed 4 and use a digital probe into the jug and cook the parfait to a temperature of 70C. Once the temperature has been reached pour the cooked parfait into a serving dish. Any extra can be poured into jars or ramekins.

5
0 hours 0 minutes

To cook in dish… pour the parfait mix into a dish either multiple small dishes or one large one. Place the dishes into a high-lipped tray and add hot water to come up to the ramekins halfway. Tightly fix aluminum foil to the top of the tray and place into an oven preheated to 120°C, cook for an hour until the parfaits have set and the core temperature of the parfait exceeds 65° Remove from the oven and allow to cool before removing the foil and storing the covered in the fridge. This can be smoothed out using a spatula and piped into a dish.

6
0 hours 0 minutes

Dust the isomalt… onto the surface of the parfait. Use a blow torch to caramelise the surface and leave to cool.

7
0 hours 0 minutes

For the pickled shallots… peel the shallots and slice them thinly on a mandolin. Separate the slices and soak them in a bowl covered with boiling water. Leave for 10 minutes and drain the water. Reserve the slices of shallot. Add the vinegar, sugar and salt and into a saucepan and heat to dissolve the sugar, remove from the heat and cool. Add the shallot slices to the pickling liquor.

8
0 hours 0 minutes

For the fried capers and parsley… heat the grapeseed oil to 180C and fry the capers first for a couple of minutes before removing with a slotted spoon. Add the parsley and fry for 10 seconds and remove with tweezers.

9
0 hours 0 minutes

To finish… dress the cooled parfait with the shallots, sliced cornichon, edible flowers and fried capers and herbs.