Chicken & Duck Liver Parfait Recipe
Recipe information
Make Chicken & Duck Liver Parfait in just 3h . grape chutney, cornichons, brioche toast
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Ingredients
For the Parfait
For the Grape Chutney
For Serving
Preparation of Parfait
1. Cook the Livers
In a skillet, melt 50g of butter over medium heat. Add shallots and garlic, sauté until soft. Add chicken and duck livers, thyme, salt, and pepper. Cook until livers are browned but still slightly pink in the center. Add cognac and flambé, then remove from heat.
2. Blend the Mixture
Transfer the liver mixture to a food processor. Add remaining butter and heavy cream. Blend until smooth and creamy. Adjust seasoning with salt and pepper.
3. Chill the Parfait
Transfer the mixture into a terrine or small jars. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
Preparation of Grape Chutney
4. Cook the Chutney
In a saucepan over medium heat, combine grapes, onion, brown sugar, red wine vinegar, ginger, and the cinnamon stick. Cook until grapes break down and the mixture thickens, about 15-20 minutes. Remove from heat and adjust seasoning with salt.
5. Cool and Store
Let the chutney cool completely. Store in a jar in the refrigerator until ready to serve.
To Serve
6. Prepare the Brioche
Slice the brioche loaf and toast until golden brown.
7. Serve the Dish
Serve the chilled parfait with grape chutney, cornichons, and toasted brioche on the side.
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