Chicken

Chicken liver parfait with cafe de Paris butter

Name: Chicken liver parfait with cafe de Paris butter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Ingredients: 1.2kg chicken livers, trimmed; 2 cups (500ml) milk, to soak; 50g unsalted butter, chopped, plus 100g extra butter, chopped; 1 tbs olive oil; 2 garlic cloves, crushed; 4 thyme sprigs, leaves picked; 2 red (Asian) eschalots, finely chopped; 1/4 cup (60ml) thickened cream; 1/3 cup (80ml) sparkling white wine or white wine; Chopped chives, to serve; Thinly sliced toasted baguette, to serve; 150g unsalted butter, chopped; 1 red (Asian) eschalot, finely chopped; 1 garlic clove, crushed; 3 tsp baby capers, rinsed, drained, finely chopped; 3 anchovy fillets in oil, drained, finely chopped; 1 tbs Dijon mustard; 1 tsp curry powder; Finely grated zest of 1/2 a lemon; 1 tbs finely chopped flat-leaf parsley leaves; 1 tbs finely chopped chives

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Chicken liver parfait with cafe de Paris butter

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by delicious. team

delicious. team

Jun 01, 2017

Step up your starter game with this parfait. Guaranteed to bring a bit of class to your next occasion.

1.2kg chicken livers, trimmed
2 cups (500ml) milk, to soak
50g unsalted butter, chopped, plus 100g extra butter, chopped
1 tbs olive oil
2 garlic cloves, crushed
4 thyme sprigs, leaves picked
2 red (Asian) eschalots, finely chopped
1/4 cup (60ml) thickened cream
1/3 cup (80ml) sparkling white wine or white wine
Chopped chives, to serve
Thinly sliced toasted baguette, to serve

Cafe de Paris butter

150g unsalted butter, chopped
1 red (Asian) eschalot, finely chopped
1 garlic clove, crushed
3 tsp baby capers, rinsed, drained, finely chopped
3 anchovy fillets in oil, drained, finely chopped
1 tbs Dijon mustard
1 tsp curry powder
Finely grated zest of 1/2 a lemon
1 tbs finely chopped flat-leaf parsley leaves
1 tbs finely chopped chives

Method

1.

To make the parfait, place livers in a bowl and add milk, adding a little more, if needed, to cover. Chill overnight to soak.
2.

The next day, drain the livers, discarding milk. Place 50g butter and oil in a large frypan over medium heat, swirling to melt. Add livers and cook, turning halfway, for 5-7 minutes or until golden but still pink in the centre. Set aside to rest for 10 minutes.
3.

Add garlic, thyme and eschalot to the same frypan and place over medium heat. Cook, stirring occasionally, for 3 minutes or until soft, then increase heat to high and add cream and wine. Cook, stirring, for 2 minutes or until reduced slightly. Transfer to a food processor with livers and extra butter, and whiz until smooth. Pass through a fine sieve, then divide between 2 x 500ml (2-cup-capacity) dishes. Smooth surface, then chill for 2 hours to firm up.
4.

For cafe de Paris butter, melt the butter in a saucepan over medium heat until foaming. Skim off any foam using a spoon, then pour through a sieve lined with paper towel or a clean Chux into a large bowl (this will clarify the butter). Place in a pan over medium heat and add remaining ingredients. Simmer gently for 2 minutes or until eschalot is softened, then cool slightly. Pour over parfait, then chill for 2 hours to set.
5.

Serve parfait with chopped chives and toasted baguette.