- Chicken livers : 275g
- foie gras : 275 g
- 5 eggs
- butter : 400g
- For the marinade :
- Red port : 125ml
- Madeira : 125 ml
- Cognac : 50 ml
- Fine salt : 15 gram
- Banana shallot(s) : 1 Whole
- Garlic clove : 1
- Fresh thyme : 1 sprig
Foie gras and chicken liver parfait
michelle taylor
14th January 2011
Foie gras and chicken liver parfait
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Foie gras and chicken liver parfait recipe a try?
Ingredients
Method
Finely slice the shallot and chop the garlic.
Add the shallot, garlic and thyme leaves to a saucepan with the alcohol and some salt. Place on a medium heat and reduce to a syrup.
Chop the foie gras and chicken livers.
Melt the butter and break the eggs into a bowl.
In a wide bottomed pan over a very low heat begin to heat the chicken livers and foie gras. Bring the heat up to about 37'C.Warm the eggs in a sauce pan and warm the butter. (Ensure the butter is at approximately the same temperature as the eggs and the livers.)
In a food processor, blitz the marinade and then add the chicken livers and foie gras.
Keep blitzing this mixture at a high speed and begin to add the eggs until they are all incorporated, then slowly add the butter until you have a glossy mixture. Pass through double sieve into cling wrapped dish or ind dish, place in a warm bain marie and cook at 100oc until just cooked slight wobble,
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