When we embarked on this recipe we were uncertain of the differences between a parfait and a pate. We learned that a parfait is creamier than a pate, which can have more texture to it. We were anxious to try out this chicken liver parfait and headed off to the butcher for some chicken livers which we ended up purchasing for about 80 cents!
450 grams chicken livers (soak in milk overnight)
1 package of unsalted butter (equivalent of four sticks)
salt and white pepper
1 shallot (diced)
1 clove of garlic
5 sprigs of thyme
1 bay leaf
50 ml of Brandy
50 ml of Sherry
Place all of the reduction ingredients into a saucepan and reduce by one third over a medium heat.
Remove the chicken livers from the milk and rinse well under cold water. Then, with a sharp knife, remove any sinew.
Blend the livers until smooth.
Strain the reduction and then add to the blended chicken livers and mix again.
Melt the butter and then add to the chicken livers and reduction already in your blender.
Season with salt and white pepper.
Continue to blend.
Add the eggs…
And blend again.
Pour the mixture through a sieve into a mold (we used a bread pan) and place into a cold water bath and cover with plastic wrap.
Cook in a low oven (approximately 200 degrees) until internal temperature reaches 165 f. This took about an hour.
Let cool completely then leave in fridge overnight.
We knew we would be serving this with one of our favorite fig fruit pastes. We stumbled upon this at our local market a couple of years ago and have been hooked ever since.
We turned the parfait out onto a plate and sliced it thick to serve with toasted sourdough bread and fig paste. We finished it with a lovely black lava salt which added both texture and flavor.