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