Chicken Liver Parfait and Shallot Waffle Recipe
by Kerth Gumbs
4-8, depending on the size of your waffles
2 hours
Ingredients

Waffle batter

  • 35g of egg white
  • 1 tsp egg yolk
  • 125ml of whole milk
  • 125ml of sparkling water
  • 185g of self-raising flour
  • 45g of unsalted butter, melted
  • 35g of caster sugar
  • 1 pinch of Maldon salt

Chicken liver parfait

  • 60g of chicken livers, trimmed and cleaned
  • 60g of foie gras, deveined
  • 75g of unsalted butter, melted and left to cool slightly
  • 1 small egg
  • 1/2 egg yolk
  • 1 tsp Armagnac
  • 1 pinch of Maldon salt
  • 1/4 tsp Chinese five-spice powder
  • 1/4 tsp ground white pepper
  • 25ml of double cream, warm

Red wine shallots

  • 175ml of ruby port
  • 175ml of red wine
  • 250g of shallots, finely chopped
  • 2 star anise
  • 1/2 cinnamon stick
  • 1 pinch of Chinese five-spice powder
  • 1 pinch of ground cinnamon
  • 50g of caster sugar
  • 1 garlic clove, finely chopped
  • 1 sprig of thyme, leaves picked
  • 2 bay leaves

Orange syrup

  • 125g of orange peel, white pith scraped off
  • 75g of orange juice
  • 25g of lemon juice
  • 100g of olive oil
  • 150g of caster sugar
  • 1g of xanthan gum
  • 125ml of water
  • poppy seeds, to garnish
  • fronds of fresh dill, to garnish
Method
1
Begin by preparing the orange syrup, as this can be made well in advance. Place the orange peel in a small saucepan and bring to the boil, then drain. Repeat this process a total of 4 times to remove the bitterness from the peel
  • 125g of orange peel, white pith scraped off
2
Place the blanched orange peel in a pan with the orange juice, 55g of the sugar, water, xanthan and lemon juice, then heat gently until the sugar dissolves. Transfer to a blender and blitz whilst your drizzle in the oil – this should emulsify the mixture
  • 75g of orange juice
  • 55g of caster sugar
  • 125ml of water
  • 1g of xanthan gum
  • 25g of lemon juice
  • 100g of olive oil
3
Pour the remaining sugar into a saucepan and heat – without stirring – until a golden caramel forms. Weigh out 125g of the orange purée, then blitz this with the caramel. Transfer to a squeezy bottle and store in the fridge until needed
  • 95g of caster sugar
4
For the red wine shallots, place all the ingredients into a saucepan and simmer for 1 hour, or until the liquid has fully reduced into a sticky syrup. Remove the star anise, cinnamon stick and bay leaves, then leave to cool
  • 175ml of ruby port
  • 175ml of red wine
  • 250g of shallots, finely chopped
  • 2 star anise
  • 1/2 cinnamon stick
  • 1 pinch of Chinese five-spice powder
  • 1 pinch of ground cinnamon
  • 50g of caster sugar
  • 1 garlic clove, finely chopped
  • 1 sprig of thyme, leaves picked
  • 2 bay leaves
5
While the shallots cook, prepare the waffle batter. Mix together the sparkling water, milk, salt, sugar and melted butter, then whisk in the eggs, followed by the flour. Once you have a smooth batter, cover and leave to rest in the fridge for at least 1 hour
  • 125ml of sparkling water
  • 125ml of whole milk
  • 1 pinch of Maldon salt
  • 35g of caster sugar
  • 45g of unsalted butter, melted
  • 1 tsp egg yolk
  • 35g of egg white
  • 185g of self-raising flour
6
To make the chicken liver parfait, preheat an oven to 75°C. Season the foie gras with salt and place in a blender with the livers, foie gras, spices, egg and a few teaspoons of the red wine shallots and blitz until smooth. Slowly add the warm cream and melted butter and finish with the Armagnac. Pass through a fine sieve into a shallow tray lined with cling film, then cook for 30 minutes in the oven
  • 60g of foie gras, deveined
  • 1 pinch of Maldon salt
  • 60g of chicken livers, trimmed and cleaned
  • 1/4 tsp Chinese five-spice powder
  • 1/4 tsp ground white pepper
  • 1 small egg
  • 1/2 egg yolk
  • 25ml of double cream, warm
  • 75g of unsalted butter, melted and left to cool slightly
  • 1 tsp Armagnac
7
Once the parfait is cooked, taste for seasoning, transfer to a piping bag and chill
8
Pour the chilled waffle batter into a waffle iron and cook according to the manufacturer’s instructions – depending on the size of your iron, you will need to make around 2 waffles to serve 8 people as a starter, but you can serve larger amounts if desired
9
To serve, cut up the waffles and divide between serving plates. Drizzle the orange syrup liberally over the waffles, scatter with poppy seeds, then pipe dots of chicken liver parfait into the waffle’s squares. Add spoonfuls of red wine shallots, garnish with dill sprigs and serve immediately
  • poppy seeds, to garnish
  • fronds of fresh dill, to garnish