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Chicken liver parfait with smoked bacon

Chicken liver parfait with smoked bacon

Chicken liver parfait with smoked bacon

PT2H

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1
Preheat the oven to 110°C/gas mark 1/2
2
In a non-stick frying pan, sear the foie gras for 2 minutes until coloured and repeat for the chicken livers. Reserve to one side
  • 200g of foie gras
  • 800g of chicken livers
3
In the same pan, sweat the bacon, shallots and garlic for 5 minutes until soft
  • 8 bacon rashers, unsmoked, streaky, finely chopped
  • 150g of shallots, finely chopped
  • 8 garlic cloves, chopped
4
Leaving the shallots, bacon and garlic in the pan, deglaze with half the port, half the sherry and half the brandy, lifting the meat juices and flavours from the bottom of the pan
  • 25ml of port
  • 25ml of sherry
  • 25ml of brandy
5
Transfer the contents of the pan along with the reserved foie gras and chicken livers to a blender
  • 1/2 tsp pink salt
  • salt
  • pepper
6
Place the other half of the liquids into the pan and reduce by half
  • 25ml of port
  • 25ml of sherry
  • 25ml of brandy
7
Add the reduced liquid to the blender and turn it on. Add the cubed butter, a few cubes at a time, as the mixture is blending. Blend for 3-5 minutes until the butter is fully incorporated (the mixture should become smooth and glossy). Pass the mixture through a fine sieve
  • 500g of butter, cold and cubed
8
Fold in the crème fraîche and pour into a terrine mould lined with a double layer of clingfilm
  • 2 tbsp of crème fraîche
9
Place the terrine mould in a roasting tin and fill with water until it reaches halfway up the sides of the mould. Bake in the oven for 1 hour
10
Allow the terrine to cool to room temperature then place into the fridge to chill for 1 hour
11
Fry the bacon until crisp, then chop coarsely. Once the parfait is cool, scoop into a piping bag and pipe into 20 shot glasses. Sprinkle the crumbled bacon over the parfait and serve
  • 100g of smoked bacon, thinly sliced

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