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Ingredients
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Parfait Base
Accompaniments
Method
Preparing the Parfait
- 1
- 2
Cook the Livers
Add the chicken liver to the skillet and cook for about 5 minutes, until browned but still pink in the center. Add the Cognac, cook for another 2 minutes, and then remove from heat.
- 3
Blend the Mixture
In a food processor, combine the sautéed mixture with foie gras, remaining butter, heavy cream, salt, black pepper, and thyme. Blend until smooth.
- 4
Prepare Gelatin
Soak the gelatin sheets in cold water for 5 minutes. Squeeze out excess water and stir into the warm liver mixture until dissolved.
- 5
Chill the Parfait
Pour the mixture into a terrine or mold. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
Serving
- 6
Prepare the Accompaniments
Slice the brioche and toast until golden. Arrange sliced quince on the side.
- 7
Serve
Remove the parfait from the refrigerator, slice, and serve with toasted brioche and quince slices.