Tip/Guidance for the Young Chef: Chicken Liver Parfait 

In general I rarely share recipes, not because I keep the secret to my self but because the Internet is so full of recipes that I prefer to teach about other topics, but for some reason the following recipe has been requested from me so often I have decided to post it here. It is a great recipe for a chicken liver parfait with a creamy texture achieved by a simple technique demonstrated below.

Parfait chicken liver:

Meat:

  • 400gr chicken livers
  • 12gr salt
  • 5gr pink salt (optional)
  • 2gr ground white pepper
  • 5 eggs
  • 400gr unsalted butter  

(this is a combination of ingredients that will give the parfait its unique flavor)

  • 50gr chopped onions
  • 1gr chopped thyme
  • 75ml cognac
  • 75ml red wine
  • 1 garlic clove, chopped

Lining: the lining process (optional) see explanation and photo below

Sliced back fat or bacon

Method:

  • Combine all the ingredients that I mentioned in “flavor” in a pot and set aside half of the mixture
  • Liquidise the chicken liver (in a blender) with the seasoning until smooth – add eggs 1 by 1
  • Add the “flavor mixture” and gradually mix in the melted butter-pass trough chinois.
  • Pour into a terrine lined with back fat or bacon or directly into a silicon mold.
  • Cook at 120deg “Bain – Marie” for about 1 hour until firm and core temp is 73deg. 

Serve with brioche bread and pickles, onion jam…

Here are a few photos of how I have prepared this dish with the recipe.

In the following photo, I cooked the parfait directly in a silicon mold


In this photo, I cooked in a terrin lined up with back fat.


Thank you for reading,

Michael

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About michaelkatz1

שמי מיכאל כץ טבח במקצועי מאז 1991-לא מעט תפקידים עברתי בחיי בינהם מורה בבית הספר ״ קורדון בלו ״ באנגליה שם גיליתי כמה אני אוהב ללמד ולכוון את הדור הצעיר.
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