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Ingredients
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For the Chicken Liver Parfait
For the Brioche Toast
For the Fig Chutney
Method
For the Chicken Liver Parfait
- 1
Prepare the Chicken Livers
Clean the chicken livers, removing any sinew or green parts. Rinse them under cold water and pat dry with paper towels.
- 2
- 3
Cook the Livers
Increase the heat to medium-high and add the chicken livers to the skillet. Sauté until browned on the outside and just cooked through, about 5-7 minutes. Add cognac or brandy and cook for another minute, allowing the alcohol to evaporate. Season with salt and pepper.
- 4
Blend the Mixture
Transfer the liver mixture to a blender. Add the remaining butter (100g) and heavy cream. Blend until smooth and creamy. If using, soak the gelatin sheets in cold water for 5 minutes, then add to the blender and blend again until fully incorporated.
- 5
For the Brioche Toast
- 6
Prepare the Brioche
Preheat your oven to 180°C (350°F). Spread butter on both sides of the brioche slices.
- 7
Toast the Bread
Place the brioche slices on a baking sheet and toast in the oven for about 10 minutes until golden brown and crispy. Remove and let cool slightly.
For the Fig Chutney
- 8
Cook the Chutney
In a saucepan, combine chopped figs, finely chopped onion, brown sugar, apple cider vinegar, salt, black pepper, and water. Bring to a boil over medium heat, then reduce to a simmer.
- 9
Simmer the Chutney
Simmer for about 20-25 minutes until the mixture thickens and the figs are soft. Stir occasionally to prevent sticking. Remove from heat and let cool.