Chicken Liver Parfait Recipe

Prepare livers

Trim any connective tissue, green bits or large veins from the chicken livers and pat dry with paper towels. Season lightly with 1 tsp of the salt and 1/4 tsp of the pepper.

Cook aromatics

In a large skillet over medium heat melt 30 g of the unsalted butter. Add the finely chopped shallots and cook until translucent, about 3–4 minutes. Add the minced garlic and thyme and cook 30 seconds more until fragrant.

Sear livers

Increase heat to medium-high. Add the trimmed livers in a single layer and sear 1–2 minutes per side until golden outside but still slightly pink inside (do not overcook). Work in batches if needed to avoid crowding.

Flambé and simmer

Reduce heat to medium. Return any pooled juices to the pan, add the brandy or cognac, carefully ignite with a long match or allow alcohol to bubble for 30–45 seconds to cook off. Add the remaining butter (85 g) and heavy cream, stir to combine and simmer gently 2 minutes to meld flavors.

Blend

Transfer the contents of the skillet (livers, butter/cream mixture, aromatics and juices) to a food processor or blender. Add the remaining 1/2 tsp salt and 1/4 tsp pepper. Pulse/blend until smooth and very creamy. With the motor running, add the cold cubed butter (30 g) a few pieces at a time to emulsify and create a glossy texture. Taste and adjust seasoning.

Strain and chill

For the silkiest texture, press the blended mixture through a fine-mesh sieve into a bowl using a spatula. Spoon the parfait into a 1-pint (approx. 500 ml) terrine or individual ramekins, smoothing the top. Cover with plastic wrap, pressing the wrap onto the surface to prevent a skin. Chill in the refrigerator at least 4 hours, ideally overnight, until firm.

Heat a small saucepan over medium heat and add the olive oil. Add the finely chopped red onion and cook until soft and translucent, about 4–5 minutes.

Add the chopped dried figs, brown sugar, red wine vinegar, water, grated ginger, lemon juice, salt and pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer, stirring occasionally, until the figs have softened and the mixture has thickened to a jammy chutney consistency, about 20–25 minutes. If it becomes too dry, add a splash of water. Taste and adjust acidity or sweetness with extra lemon juice or sugar.

Remove from heat and let cool to room temperature. Chill if making ahead; chutney will firm up as it cools.

Prepare toasts and endive: If using brioche slices, lightly toast or grill until golden and crisp. For melba toasts, ensure they are crisp. Separate and wash endive leaves, pat dry.

Plate: Remove parfait from ramekins or slice chilled terrine. Spread or pipe a generous scoop of chicken liver parfait onto each melba or brioche toast, or present a quenelle on the plate.

Top each portion with a small spoonful of fig chutney. Garnish with an endive leaf on the side for scooping, sprinkle microgreens or chopped chives over the parfait, and finish with a few flakes of sea salt and a drizzle of extra virgin olive oil over the toasts if desired.

Serve chilled or at cool room temperature alongside additional chutney and crisp toasts. Leftover parfait keeps refrigerated, covered, up to 3–4 days.