📝 About This Recipe
This luxurious French classic is the epitome of elegance, offering a texture so smooth it dissolves on the tongue like silk. By gently poaching the livers in a butter-rich emulsion scented with shallots, garlic, and a generous splash of Cognac, we transform humble poultry offal into a sophisticated masterpiece. It is the perfect balance of earthy richness and delicate herbal notes, finished with a golden seal of clarified butter to preserve its vibrant color and deep flavor.
🥗 Ingredients
The Livers
- 500 grams Chicken livers (cleaned, trimmed of sinew, and soaked in milk for 2 hours)
- 250 ml Whole milk (for soaking only)
The Aromatics
- 300 grams Unsalted butter (high quality, cubed and softened at room temperature)
- 3 pieces Shallots (finely minced)
- 2 pieces Garlic cloves (crushed and minced)
- 1 tablespoon Fresh thyme (leaves only, finely chopped)
- 50 ml Cognac or Brandy (top shelf quality recommended)
- 50 ml Dry Madeira or Port (adds depth and sweetness)
Seasoning and Finish
- 1/2 teaspoon Pink curing salt (optional) (helps maintain a rosy pink color)
- 1 teaspoon Fine sea salt (plus more to taste)
- 1/2 teaspoon Freshly ground white pepper (for a clean heat)
- 1/4 teaspoon Ground mace (a classic French spice for pates)
The Butter Seal
- 100 grams Clarified butter (melted and warm)
- 4-5 pieces Fresh thyme sprigs (for decoration)
- 1 teaspoon Pink peppercorns (for decoration)
👨🍳 Instructions
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1
Drain the chicken livers from the milk soak and pat them thoroughly dry with paper towels. Removing excess moisture is crucial for a proper sear.
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2
In a large skillet, melt 50g of the butter over medium heat. Add the minced shallots and cook for 3-4 minutes until translucent and soft, but not browned.
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3
Stir in the garlic and chopped thyme, cooking for another 60 seconds until fragrant.
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4
Increase the heat to medium-high. Add the livers to the pan. Sauté them for about 2-3 minutes on each side. They should be browned on the outside but still distinctly pink and soft in the center.
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5
Pour in the Cognac and Madeira. If using a gas stove, be careful as the alcohol may flame. Allow the liquid to bubble and reduce by half, scraping up any flavorful bits from the bottom of the pan.
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6
Remove the pan from the heat and let the mixture cool for about 5-10 minutes. It should be warm, but not piping hot, to avoid splitting the butter in the next step.
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7
Transfer the entire contents of the pan into a high-speed blender or food processor. Add the sea salt, white pepper, mace, and pink curing salt (if using).
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8
Begin blending on low, gradually increasing the speed. While the motor is running, slowly drop in the remaining 250g of softened butter, one cube at a time, until the mixture is completely emulsified and smooth.
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9
For a true 'parfait' texture, pass the mixture through a fine-mesh sieve (chinois) into a clean bowl using the back of a ladle. This removes any tiny grains or bits of sinew.
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10
Taste the mixture and adjust seasoning if necessary. Spoon the smooth parfait into individual ramekins or one large ceramic terrine dish, smoothing the top with a spatula.
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11
Gently pour the warm clarified butter over the top of the parfait to create a 2-3mm seal. Decorate with thyme sprigs and pink peppercorns.
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12
Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to mature and the texture to set firmly.
💡 Chef's Tips
Always soak your livers in milk for at least 2 hours; this removes any bitterness and results in a much cleaner flavor. Do not overcook the livers! If they turn grey in the middle, your parfait will be grainy and bitter rather than sweet and creamy. Ensure your butter is at room temperature when blending; cold butter won't emulsify properly and might cause the mixture to split. Passing the mixture through a fine sieve is the 'secret' step that separates a rustic pâté from a professional-grade parfait. If the mixture looks like it's curdling in the blender, add a tablespoon of heavy cream to help bring the emulsion back together.
🍽️ Serving Suggestions
Serve with warm, toasted brioche slices or crusty sourdough baguette. Pair with a sweet onion marmalade or a tart fig jam to cut through the richness. Accompany with cornichons and pickled silver skin onions for a sharp, vinegary contrast. A glass of Sauternes or a late-harvest Riesling provides the perfect acidic and sweet balance to this dish. Lightly sprinkle a few flakes of Maldon sea salt on top just before serving for an extra flavor pop.