Starters
French
FrenchChicken Liver Pate
A smooth, rich chicken liver pate to spread on toast. The tiers climb from a simple butter-bound spread to a silky cognac and duck-fat parfait set under clarified butter.
Gluten-free
Nut-free
Contains alcohol
Ultimate version
A cognac and port parfait with duck fat, sealed under clarified butter.
Per serving£3.38
Total cost£13.50
Time45 min
Ingredients for 4
- Parfait
- 400 g organic chicken livers , trimmed and soaked in milk
- 2 banana shallots , finely sliced
- 2 cloves garlic , sliced
- 50 ml ruby port
- 50 ml cognac
- 40 g duck fat
- 175 g unsalted butter , softened, cubed
- 2 eggs , at room temperature
- 2 g thyme , plus extra to finish
- flaky sea salt and white pepper , to taste
- To seal
- 100 g clarified butter , melted
Method
- Drain the soaked livers and pat dry. Heat the oven to 150C.
- Sweat the shallots, garlic and thyme in the duck fat until soft, then add the port and cognac and reduce to a syrupy glaze.
- Blend the raw livers with the eggs, then the warm shallot reduction and the soft butter until completely smooth, and season.
- Pass through a fine sieve into a buttered terrine, cover with foil and bake in a bain-marie for about 35-40 minutes until just set with a slight wobble.
- Cool to room temperature, then chill until firm.
- Pour the melted clarified butter over the surface, scatter with thyme leaves, and chill until the butter sets before serving with warm brioche.
Equipment
- saucepan
- food processor
- fine sieve
- terrine dish
- roasting tin
The three ways, side by side
Budget
Value chicken livers blitzed with butter, onion and dried herbs.
Better
Free-range livers, a splash of brandy and thyme, pushed through a sieve.
Ultimate
A cognac and port parfait with duck fat, sealed under clarified butter.
