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Ingredients
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Chicken liver parfait
Preserved D'Anjou pears
To serve
Method
Chicken liver parfait
- 1
Prepare livers
Trim any connective tissue, greenish bits, and large blood vessels from the chicken livers. Rinse quickly under cold water and pat dry thoroughly with paper towels. Cut any very large lobes in half so pieces are roughly uniform.
- 2
Sweat aromatics
In a large skillet over medium-low heat melt 30 g of the butter. Add the finely chopped shallots and cook gently for 6–8 minutes until soft and translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.
- 3
Cook livers
Increase heat to medium-high, add a drizzle of oil or 10 g butter if the pan is dry, then add the livers in a single layer. Season with 1 tsp of the salt and the black pepper. Sear the livers 1.5–2 minutes per side until browned outside but still slightly pink inside (internal temperature ≈ 60–65°C). Do not overcook — they should be slightly yielding.
- 4
- 5
Blend and finish
Transfer the cooked livers, shallots, garlic, and any pan juices to a food processor or high-speed blender. Add thyme, cream, and the remaining 110 g of butter (cut into pieces, cold or softened) and the optional gelatin (bloom gelatin in 15 ml of cold water for 5 minutes and then warm to dissolve before adding). Blend until completely smooth and emulsified, about 1–2 minutes, stopping to scrape down sides. Taste and adjust seasoning with the remaining ½ tsp salt and more pepper if needed.
- 6
Strain and chill
Pass the blended mixture through a fine-mesh sieve into a bowl or directly into serving ramekins or a terrine to ensure very smooth texture. Smooth the surface and cover with plastic wrap directly on the surface to prevent a skin forming. Chill in the refrigerator for at least 4 hours, preferably overnight, until firm.
- 7
Preserved D'Anjou pears
- 8
Prepare syrup
In a medium saucepan combine 400 ml water, 150 g sugar, 60 ml white wine vinegar, 15 ml lemon juice, star anise, cinnamon stick, cloves, and peppercorns. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.
- 9
Prepare pears
While syrup heats, peel the pears, halve them lengthwise and core with a small spoon or melon baller. If pears are small, leave halves whole; for larger pears cut into 6–8 wedges.
- 10
Poach pears
Reduce heat to low so the syrup is barely simmering. Gently add pear halves or wedges to the syrup. Poach for 8–12 minutes depending on size, until tender but holding shape. Turn pears occasionally so they cook evenly.
- 11
Cool and store
Using a slotted spoon, transfer pears to a clean jar or bowl. Continue simmering the syrup 2–3 minutes to concentrate flavor if desired, then pour hot syrup over pears to cover. Allow to cool to room temperature, then cover and refrigerate at least 4 hours or overnight to develop flavor. Store pears submerged in syrup for up to 1 week refrigerated.
To serve
- 12
Toast bread
Lightly butter and toast brioche or bread slices until crisp and golden. Cut into serving pieces if needed.
- 13
Assemble
Spoon or spread a generous portion of chilled chicken liver parfait onto the toasted bread or arrange slices of parfait from ramekins. Place a wedge or slice of preserved D'Anjou pear on top or alongside. Garnish with cornichons and microgreens, and finish with a light sprinkle of coarse sea salt.
- 14
Serve
Serve chilled or slightly cool, with extra toasted bread on the side. The sweet-acid pears will cut the richness of the parfait.