Chicken Liver Parfait Recipe

Prepare livers

Inspect and trim chicken livers: remove connective tissue, greenish bits, and any fat. Pat dry thoroughly with paper towel. Season lightly with 1 tsp sea salt and 1/4 tsp black pepper.

Sear livers

Heat a large skillet over medium-high heat and add 1 tbsp neutral oil and 20 g butter. When hot and shimmering, add livers in a single layer without overcrowding (work in two batches if necessary). Sear 1.5–2 minutes per side until browned outside but still slightly pink inside. Remove livers to a plate and set aside.

Sweat aromatics

Reduce heat to medium. Add remaining 100 g butter to the skillet. When it melts, add the finely chopped shallot and sauté 4–5 minutes until translucent and lightly golden. Add minced garlic and thyme leaves and cook 30 seconds until fragrant.

Flambé and reduce

Return the seared livers to the pan. Carefully add brandy (stand back) and ignite with a long lighter or let it bubble to burn off alcohol for about 1 minute. Stir in heavy cream and ground allspice. Simmer gently 2 minutes to combine and reduce slightly. Remove from heat and allow to cool 5 minutes.

Blend to parfait

Transfer the liver mixture to a food processor or blender. Blend until very smooth, about 1–2 minutes. With the motor running, stream in remaining softened butter (reserve ~2 tbsp for toasts) and blend until fully incorporated and silky. Taste and adjust seasoning with remaining salt and pepper.

Strain and chill

Pass the blended parfait through a fine-mesh sieve into a bowl for an extra-smooth texture, pressing with a spatula. Spoon the mixture into small ramekins or a loaf tin, smooth the tops. Pour clarified or melted butter (60 ml) over the surface to seal and prevent discoloration. Refrigerate at least 4 hours, preferably overnight, until firm.

Cook onions

In a medium saucepan, melt 30 g butter with 1 tbsp olive oil over medium-low heat. Add the thinly sliced red onions and a pinch of salt. Cook gently, stirring occasionally, until soft and translucent, about 15–20 minutes.

Caramelize

Increase heat to medium. Add brown sugar and continue to cook, stirring, until onions begin to caramelize, another 8–10 minutes. Deglaze the pan with port or red wine (if using), scraping up browned bits. Let the liquid reduce by half, about 3–4 minutes.

Finish marmalade

Stir in red wine vinegar and the thyme sprig. Simmer gently until jammy and thickened, 5–8 minutes. Remove thyme, season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as needed. Cool to room temperature; marmalade will thicken further as it cools.

Toast brioche

Preheat a skillet or grill pan over medium heat. Butter each brioche slice lightly with reserved butter. Toast slices 1–2 minutes per side until golden and crisp but still tender inside. Alternatively, toast under a broiler for 1–2 minutes per side.

Assemble

Remove parfait from fridge and let sit 5–10 minutes to soften slightly. Spoon a generous layer of chicken liver parfait onto each toasted brioche slice or serve ramekin-style for spreading. Top each portion with 1 tbsp red onion marmalade. Garnish with a couple of thinly sliced cornichons and a sprinkle of microgreens or chopped parsley. Finish with a pinch of flaky sea salt.

Serve

Serve immediately with extra toast on the side and small plates for sharing. Leftover parfait keeps sealed under butter in the refrigerator for up to 4 days.