serves
10
prep
25 minutes
cook
45 minutes
difficulty
Mid
serves
10
people
preparation
25
minutes
cooking
45
minutes
difficulty
Mid
level
Ingredients
- 50 g peeled French shallots, thinly sliced
- 1 large garlic clove, thinly sliced
- 1 bay leaf
- 1 sprig thyme
- 50 ml cognac
- 50 ml madeira
- 600 g chicken livers, cleaned
- 380 g unsalted butter, softened
- 4 eggs
- 2 egg yolks
- toasted sourdough and cornichons, to serve
Chilling/freezing time: 3 hours
Marinating time: overnight
You will need to begin this recipe 1 day ahead.
Instructions
- Place the shallot, garlic, bay leaf, thyme, cognac and madeira in a small saucepan. Simmer over low heat until reduced by half. Remove from the heat and stand until cool, then strain and discard the solids.
- Place the chicken livers in a bowl and stir through the strained alcohol. Cover and marinate overnight.
- The following day, preheat the oven to 140˚C. Bring the chicken livers to room temperature. The butter should be very soft (close to being melted). Place the livers with the marinade into a blender, add the eggs, egg yolks and butter and season with salt and pepper. Blend until very smooth. Pass through a fine sieve and pour into a terrine mould. Cover tightly with foil and place in a deep baking dish. Pour in enough boiling water to come halfway up the side of the mould. Bake for 45 minutes, then remove from the oven, stand until cool, then refrigerate for 3 hours or until set.
- Scoop out the parfait into a blender and process until smooth. Serve with toasted sourdough and cornichons.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
