Chicken Liver Parfait Recipe
Burnt clementine chutney, toasted brioche
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Ingredients
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Parfait
Burnt Clementine Chutney
Toasted Brioche & Garnish
Method
Parfait
- 1
Prepare livers
Rinse trimmed chicken livers under cold water, pat dry with paper towels. Remove any connective tissue or discolored pieces. Season with 1 tsp salt and 1/4 tsp black pepper.
- 2
- 3
Cook livers
Increase heat to medium-high. Add the livers in a single layer and sear, turning once, until browned outside but still slightly pink inside — about 2–3 minutes per side (do not overcook).
- 4
Flambé and deglaze
Remove the pan from heat and carefully add the brandy (stand back) then return to heat and ignite with a long lighter or allow alcohol to burn off for 30–45 seconds. Scrape up any browned bits with a wooden spoon. Alternatively, if you prefer not to flame, add the brandy and simmer 1–2 minutes.
- 5
Blend
Transfer cooked livers and pan juices to a food processor or blender. Add remaining 50 g butter (cut into pieces), heavy cream, chopped thyme, remaining 1/2 tsp salt and 1/4 tsp black pepper. Purée until completely smooth, about 1–2 minutes. Taste and adjust seasoning.
- 6
Strain and chill
For an ultra-silky parfait, push the purée through a fine-mesh sieve into a bowl using the back of a spoon. Spoon the mixture into ramekins or a small loaf tin. Smooth the tops, cover with cling film (pressing film directly on surface to prevent skin), and chill in refrigerator until firm, at least 3 hours, preferably overnight.
Burnt Clementine Chutney
- 7
Caramelize sugar
Place a small heavy-bottomed skillet over medium heat and add the 80 g sugar in an even layer. Allow sugar to melt without stirring; gently swirl the pan occasionally. Once the sugar begins to turn a deep amber (watch carefully — can go from amber to burnt quickly), remove from heat.
- 8
Add clementine and deglaze
Carefully stir in the olive oil (it may sputter) and immediately add the clementine segments, zest, finely chopped shallot, grated ginger and chopped chili if using. Return to low heat and add the white wine vinegar. Stir to combine and scrape any caramelized bits from the pan. Simmer gently for 4–5 minutes until the fruit softens and the mixture becomes jammy.
- 9
Season and cool
Season the chutney with 1/2 tsp salt and 1/4 tsp black pepper. Taste and add a splash more vinegar or a pinch more sugar if needed to balance. Remove from heat and let cool to room temperature — chutney will thicken further as it cools. Refrigerate if making ahead.
Toasted Brioche & Assembly
- 10
- 11
Unmold parfait
Remove parfait ramekins from refrigerator. If using a loaf tin, run a thin knife around the edge then invert onto a cutting board. If the parfait is very firm you can let sit for 5 minutes at room temperature to ease unmolding.
- 12
Plate
Place a slice or scoop of chicken liver parfait on each toasted brioche piece (or serve ramekin with toast on side). Spoon a generous teaspoon or two of the burnt clementine chutney alongside or on top of the parfait. Sprinkle a few sea salt flakes and garnish with microgreens or chopped chives.
- 13
Serve
Serve immediately while brioche is warm. Leftover parfait keeps covered in refrigerator for up to 3 days; chilled parfait will be firmer and can be allowed to soften slightly before serving.