Chicken & Duck Liver Parfait recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›The Dandelion›Chicken & Duck Liver Parfait Recipe

Chicken & Duck Liver Parfait Recipe

Inspired by The Dandelion
Time3h
Serves6

grape chutney, cornichons, brioche toast

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Ingredients

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For the Parfait

For the Grape Chutney

For Serving

Method

Preparation of Parfait

  1. 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. 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. 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

  1. 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.

  2. 5

    Cool and Store

    Let the chutney cool completely. Store in a jar in the refrigerator until ready to serve.

To Serve

  1. 6

    Prepare the Brioche

    Slice the brioche loaf and toast until golden brown.

  2. 7

    Serve the Dish

    Serve the chilled parfait with grape chutney, cornichons, and toasted brioche on the side.

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