Chicken liver parfait with cognac

Chicken liver parfait with cognac

By
From
Meat
Serves
6
Photographer
Dean Cambray

This parfait is soft, creamy and wickedly rich. You can make it with duck livers or even rabbit livers – each of which have their own distinct flavour. As the mixture is very soft – almost like thick cream – it is best to make it in little ramekin dishes, or a larger terrine mould.

Ingredients

Quantity Ingredient
700g chicken livers, (cleaned weight of 600 g)
3 eggs, at room temperature
600g unsalted butter, at room temperature
300ml cream, at room temperature
1 teaspoon salt
1 teaspoon freshly ground white pepper
60ml brandy or cognac
melted butter, to seal

Method

  1. Prepare the livers by trimming away any sinews and greenish bits. Preheat the oven to 175ºC.
  2. When making this parfait, it is important to have all your ingredients at a uniform blood temperature. Before you even begin, you should make sure you bring the various ingredients to room temperature. Next, fill your sink with warm water, as close to blood temperature (37ºC) as you can manage. Sit the various ingredients (in containers, where appropriate) in the water for 5–10 minutes, stirring from time to time to ensure everything is evenly warmed through.
  3. Put the chicken livers into the bowl of a food processor and blitz to a smooth purée. Use a wooden spoon or the back of a ladle to push the purée through a fine sieve into a mixing bowl which will remove any lingering bits of sinew. Add the eggs, one at a time, beating them in well. Next beat in the melted butter, followed by the cream, until you have a very smooth, creamy mixture. Add the seasoning and beat in the brandy.
  4. Divide the parfait into 3 x 500 ml ramekins and sit them in a deep roasting tin. Pour in enough hot tap water to come half way up the sides. Cook in the oven for 45 minutes. If using a meat thermometer (which I strongly recommend), the internal core temperature should reach 72ºC.
  5. Carefully lift the ramekins out of their water bath and leave to cool. When completely cold, cover and refrigerate overnight before serving and eat within 7 days. Over time the exposed surface of the parfait will oxidise and discolour, so you may like to seal the surface with a layer of melted butter – or duck or goose fat, if you have any to hand.
Tags:
Meat
Adrian
Richardson
La
Luna
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