Chicken Liver Parfait

Ingredients

Chicken Liver Parfait

Ginger Sable

150	g	Anchor Unsalted Butter
75	g	Icing Sugar
75	g	Ground Almonds
180	g	Plain Flour
2	g	Salt
1	g	Ginger Powder

Potato Tuille

Method

Chicken Liver Parfait​

1. In a bowl soak chicken livers in milk for 2 hours​.
2. Rinse chicken livers and set aside.​
3. In a pan melt 75gm Unsalted Anchor Butter and cook shallots on low heat for 10-15 minutes.
4. Add garlic and cook for further 5 mins ensuring no colour on shallots or garlic.​
5. Add brandy and flambe.​
6. Add port and flambe.
7. Add thyme, rosemary, star anise, orange zest, bay leaves, cinnamon and clove, and reduce to 1/3, pass and set aside to cool​.
8. Blend chicken livers till smooth, add port and brandy reduction and blend, add eggs one at a time and blend​.
9. Finally add softened Unsalted Anchor Butter and blend till smooth. ​
10. Pass liver mixture through fine sieve and season with salt and pepper​.
11. Pour into oven proof baking vessel​.
12. Bake at 140 degrees C in water bath, once parfait reaches 85 degrees C take out and chiller​.
13. Once Chicken liver parfait is cool, pass through fine sieve and bring together, place in piping bag with desired piping nozzle​.

Ginger Sable ​

1. In mixer soften Anchor Unsalted Butter.​
2. Add icing sugar and incorporate​.
3. Add flour, ground almond, ginger and salt and mix till smooth dough has been formed​.
4. Roll to 3mm and rest in chiller. ​
5. Cut to desired size​.
6. Bake 145 degrees C for 18 mins.

Potato Tuille​

1. ​Blanch potatoes till tender and puree using potato ricer.
2. Once cool, transfer to food processor and blend with rest of ingredients​.
3. Thinly spread mix on silicone mould and bake at 155 degrees C for 12-15 mins.