Chicken Liver Parfait

Method

1. 01
   Step 1Heat the pan

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

2. 02
   Step 2Toast the bread

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

   Bread
3. 03
   Step 3Slice the shallots

   Finely chop the shallots.

   Shallot
4. 04
   Step 4Sauté the shallots

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

   ShallotOlive oil
5. 05
   Step 5Deglaze with wine

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

   White wine
6. 06
   Step 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.

   Chicken liverSaltBlack pepper
7. 07
   Step 7Blend the mixture

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

   Chicken liverEggCreamButter50 g of 150 g
8. 08
   Step 8Strain the mixture

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

9. 09
   Step 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
    Step 10Melt the butter topping

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

    Butter100 g of 150 g
11. 11
    Step 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.

    Butter
12. 12
    Step 12Slice and serve

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

    BreadArugula