in Recipes

Chicken liver parfait

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Ingredients for 4 servings:

  • 300 g poultry liver(s)
  • 4 tbsp port wine
  • 3 tbsp dry sherry
  • 2 cloves garlic
  • 250 g butter
  • Salt and pepper, white
  • Sage, for garnishing

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash and trim the liver the night before. Mix the port and sherry and marinate the liver overnight. Remove from the marinade the next day and drain well. Peel and halve the garlic. Heat 30g of butter and fry the garlic and liver for about 5 minutes. Remove the liver from the pan and pour the marinade into the frying fat. Reduce over high heat to about 2 tablespoons. Purée the liver and stock. Allow to cool. Cream the remaining butter until fluffy and stir into the parfait. Season with salt and pepper and garnish with sage leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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