Chicken Liver and Winter Truffle ParfaitPosted on in Poultry & Game, Recipes
I love a bit of pate or as this is parfait. This recipe would be cracking for Christmas Day and you can keep it in the fridge for 3-4 days before. I massively underestimated how much mix id made and ended top filling 10 small 125ml Kilner Jars but you can always give some away as a gift.
You will need:
600g Chicken Livers (all sinew or discoloured bits removed)
4 tsp Salt
150ml Red Wine or Port
50ml Brandy or Cognac
450g Unsalted Butter (melted and kept warm)
1 Truffle (approx 20g)
1 1/2 Cloves of Garlic
150g Softened Butter
- Once you have cleaned the chicken livers place them in a bowl of milk with 1 teaspoon of salt for around 30 minutes to draw out some of the blood.
- Meanwhile finely chop the shallots and garlic and place in a pan with the wine and brandy. Cook gently until the liquid has reduced by about half and the onions are soft.
- Pre heat the oven to 130 degrees.
- Melt 450g of butter in a pan and keep warm.
- Rinse off the livers then place in a blender with the onions and around 3/4 of your truffle. You will need to keep some to finish the parfait. Season with around 2 tsp of salt and a good pinch of white pepper then blitz for 2-3 minutes. As it blends add one egg at a time then slowly pour in the melted butter until fully incorporated
- Once blended you then need to pass the mixture through a fine sieve to ensure you have a smooth parfait.
- Fill each of the jars leaving around 1cm gap to the top. Place each jar in a large deep sided baking tray with the lids open then pour boiling water in the tray so it fills around 1/3 of the way up the jar.
- Cover the tray with a double layer of tin foil then place in the oven for 35 minutes at 130 degrees. If you can’t fit all the jars in just cook them in 2 batches.
- Once cooked remove from the tray and sit on a kitchen bench to cool for around 30 minutes. If you have a thermometer test the parfaits as soon as they come out of the oven to a temperature of 60 degrees. If they are any less pop back in the oven for a couple of minutes.
- Pop the parfaits in the fridge for a further 20 minutes to firm up further while you melt some butter.
- Pour around 1/2 cm of butter over the parfaits then grate over a little truffle then pop them back in the fridge with the lids open until the butter has set fully.
- Before you want to serve them take them out of the fridge for around 20 minutes. Serve with your favourite toasted bread.