Chicken Liver Parfait
(Makes 8 ramekins)

Ingredients

  • 1 lb chicken livers, cleaned
  • 4 whole eggs
  • 1lbs. of butter, melted​/foie fat
  • 2 shallots, minced
  • 100ml. Madeira
  • 100 ml. port
  • 5 sprigs of thyme
  • 5g. pink salt
  • 12g salt
  • 30ml truffle oil

Method

  1. In a sauce pot, combine Madeira, Port, shallots and fresh thyme and bay. Reduce until thick and syrupy. Set aside to cool. Remove the thyme bundle squeezing out any reduced wine.
  2. Bring cleaned liver, eggs and melted butter to room temperature.
  3. Combine livers, shallots and eggs and purée in a blender. Adding the melted butter slowly to emulsify to a smooth velvety consistency. Finish with a drizzle of truffle oil. Taste and adjust seasoning.
  4. Pass mixture through a fine sieve and pour into ramekins.
  5. Place the ramekins in a warm water bath leaving the water half way up the side of the ramekins.
  6. Cook in a 325˚F oven until the internal temperature is 160˚F when tested with a meat thermometer.
  7. Let the parfait cool overnight in the fridge.
  8. Pour just enough melted butter on top to seal.  Add garnish of your choice.