Chicken Liver and Farmhouse Parfait

Chicken Liver and Farmhouse Parfait

Graeme Shaw's Chicken liver and Foie Gras Parfait

Preparation method

1. Boil alcohol, shallots, garlic and thyme until almost dry.

2. Warm Foie Gras and livers to 40oc with Sel rose and sea salt.

3. Blend livers and shallot mixture.

4. Add eggs and mix well.

5. Mix in melted butter.

6. Quickly pass through a chinoise (very fine sieve).

7. Transfer to a terrine mould cook in a dry oven 90oc until core temperature 72oc

8. Allow to set overnight.

Serves

Serves 2 people.


Ingredients

  • 200g Foie Gras.
  • 200g Chicken livers.
  • 100ml Port.
  • 100ml Madeira.
  • 50ml brandy.
  • 150g Shallots.
  • 1.5 garlic cloves.
  • 1 sprig thyme.
  • 4 Eggs.
  • 400g butter.
  • Sel Rose & Sea Salt.

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