Chicken Liver Parfait Recipe

Prepare livers

Rinse chicken livers under cold water and pat dry with paper towels. Trim away any connective tissue, greenish bits or fat. Cut larger livers in half so pieces are uniform.

Sauté aromatics

In a large skillet over medium heat, melt 40 g of the butter. Add the chopped shallots and cook gently until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Cook livers

Increase heat to medium-high, add the trimmed livers to the skillet in a single layer (work in two batches if necessary). Sear without moving for 1–2 minutes until the underside is lightly browned, flip and cook another 1–2 minutes until the interior is still slightly pink (an internal temp of about 60–65°C / 140–150°F). Avoid overcooking to keep the parfait silky.

Deglaze & finish

Remove skillet from heat. Add the white wine or cognac to deglaze, scraping up browned bits. Return to low heat and simmer until alcohol aroma fades, about 1 minute. Add thyme, salt and pepper. Stir in the remaining butter (60 g) and the heavy cream; warm through but do not boil.

Blend & strain

Transfer everything (livers, aromatics, butter, cream and pan juices) to a food processor or blender. Pulse to a smooth purée. For an ultra-silky texture, press the purée through a fine-mesh sieve into a bowl using a spatula.

Optional setting

If a firmer, sliceable parfait is desired, bloom the gelatin: sprinkle 1 tsp gelatin over 2 tbs cold water and let sit 5 minutes, then warm gently to dissolve. Whisk dissolved gelatin into the warm liver purée. Taste and adjust seasoning.

Chill

Spoon the purée into ramekins or a loaf tin, smoothing the top. Cover surface with plastic wrap to prevent a skin. Refrigerate at least 4 hours, preferably overnight, until set and chilled.

Preheat oven to 200°C (400°F). Line a baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer on the rack.

Optional glaze: brush each bacon slice lightly with maple syrup for a sweet glaze before baking.

Bake for 12–18 minutes, depending on thickness, until bacon is deeply golden and crisp. Turn once halfway through for even crisping. Remove and drain on paper towels. Once cool, break into bite-sized pieces.

Soften prunes

Place pitted prunes and the 120 ml water in a small saucepan. Bring to a gentle simmer over medium-low heat and cook, covered, for 6–8 minutes until prunes are soft and plump.

Blend sauce

Transfer softened prunes and any remaining liquid to a blender. Add tomato paste, apple cider vinegar, brown sugar, soy sauce, smoked paprika, Dijon mustard, salt and pepper. Blend until completely smooth. If too thick, add up to 2–3 tbs water to reach a ketchup-like consistency.

Reduce & finish

Pour the blended mixture back into the saucepan and simmer gently for 6–10 minutes to concentrate flavors and thicken slightly, stirring occasionally. Taste and adjust acidity or sweetness as needed. Cool to room temperature; refrigerate until ready to serve.

Unmold the parfaits by running a thin knife around the edge and inverting onto a plate, or serve straight from ramekins. Spoon a few teaspoons of prune ketchup onto each serving or pipe a neat streak alongside.

Top each parfait with 2–3 pieces of crispy bacon and scatter a few fresh thyme leaves. Finish with a light sprinkle of sea salt flakes and a crack of black pepper to taste.

Serve with toasted brioche or crusty bread slices for spreading. Parfait keeps well refrigerated for up to 3 days; bring to cool room temperature before serving for best texture.