Raymond Blanc Chicken Liver Parfait
You will need:
400g chicken livers, cleaned and sinews removed
100ml dry Madeira
100ml ruby port
60g shallots, peeled and finely chopped
4 thyme sprigs, leaves picked and finely chopped
1 garlic clove, peeled and crushed
50ml Cognac
5 medium eggs
400g unsalted butter, melted and kept warm
10 pinches of sea salt
2 pinches of freshly ground black pepper
To finish the parfait:
75g butter, softened
75g lard, softened
Method:
To make the parfait:
1.Preheat the oven to 130°C/gas mark 1. Rinse and drain the chicken livers well. Put the Madeira, port, shallots, thyme, garlic and Cognac into a small saucepan and bring to the boil over a high heat. Let bubble to reduce by a third, then remove from the heat and set aside.
2. In a blender, purée the raw livers with the reduced alcohol and flavourings.
Now add the eggs, one at a time, blending for three to four minutes until the mixture is silky smooth. Gradually incorporate the warm melted butter. Season with the salt and pepper.
To mould the parfait:
Line the base of the terrine with greaseproof paper. Pass the contents of the blender through a fine sieve into the terrine mould, forcing them through the sieve with the back of a ladle. Cover the surface closely with a piece of greaseproof paper and lay a piece of foil loosely over the top of the mould.
To cook the parfait:
Stand the terrine in a roasting tray and pour enough boiling water into the tray to come two-thirds of the way up the side of the terrine. Cook in the oven for forty five minutes to one hour, until the terrine reaches 67–70°C in the middle. Remove the terrine from the water bath and leave to cool for thirty minutes, then refrigerate for at least thirty minutes to chill.
Recipe: Kitchen Secrets, by Raymond Blanc (Bloomsbury Publishing)
Click here to go to the original article on Red Online
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Click here to see Raymond Blanc Chicken Liver Parfait
