Chicken Liver Parfait

Réalisation

1. 01
   Étape 1Heat the pan

   Heat a cast-iron skillet over medium heat in the fireplace or on the stovetop.

2. 02
   Étape 2Toast the bread

   Toast the bread slices in the dry hot pan until golden and crisp on both sides.

   pain
3. 03
   Étape 3Slice the shallots

   Finely chop the shallots.

   échalote
4. 04
   Étape 4Sauté the shallots

   Add the olive oil to a hot pan and sauté the shallots until softened and translucent.

   échalotehuile d'olive
5. 05
   Étape 5Deglaze with wine

   Pour in the white wine and let it bubble and reduce.

   vin blanc
6. 06
   Étape 6Cook the livers

   Add the chicken livers to the pan and cook until browned on the outside but still pink inside. Season with salt and black pepper.

   foie de volailleselpoivre noir
7. 07
   Étape 7Blend the mixture

   Transfer the cooked liver mixture to a blender. Add the eggs, cream, and 50 g of butter. Blend until completely smooth.

   foie de volailleœufcrèmebeurre50 g de 150 g
8. 08
   Étape 8Strain the mixture

   Pour the blended mixture through a fine-mesh sieve into a bowl to remove any lumps.

9. 09
   Étape 9Bake the parfait

   Pour the strained mixture into a lined loaf pan or terrine mold. Place in a water bath and bake until just set.

   Note

   The exact temperature and time aren't specified—watch for the center to be just firm.

10. 10
    Étape 10Melt the butter topping

    Melt the remaining 100 g of butter in a small pan.

    beurre100 g de 150 g
11. 11
    Étape 11Pour the butter layer

    Once the parfait has cooled, pour the melted butter over the top to seal. Refrigerate until the butter sets and the parfait is fully chilled.

    beurre
12. 12
    Étape 12Slice and serve

    Slice the parfait and serve on toasted bread. Top with arugula if desired.

    painroquette