Chicken liver parfait
Silky baked liver terrine with a sweet wine reduction. From the restaurant’s “cold ladder” prep series.
PrepPr25 minCookCk30 minTotalTot55 minServesSrv8Ca:PCa:P1:4.0
Ingredients
- 3 shallots, chopped
- 1/4 cup brandy
- 2 tbsp Madeira
- 2 tbsp port
- 2 tbsp water
- 1 tsp sugar
- 1 lb chicken livers, trimmed
- 3 eggs
- 1 tsp salt
- 1/2 tsp paprika
- 1 1/2 cups butter, melted
Directions
- Simmer shallots with brandy, Madeira, port, water, and sugar until jammy. Cool slightly.
- Blend the reduction with livers, eggs, salt, and paprika until smooth.
- With the blender running, slowly add melted butter until the mixture is velvety.
- Pour into a terrine or loaf pan. Tap to settle, cover with foil.
- Set the mold in a water bath. Bake at 212°F (100°C) about 25 minutes, until just set in the center.
- Chill overnight. Scrape off any oxidized surface before slicing. Serve cold with toast.
Contribution
Video recipeNutrition Facts
Per serving (1 of 8). Does not change when you scale ingredients.
- Calories 507.775
- Total Fat 351.3g
- Saturated Fat 198.2g
- Trans Fat 11.2g
- Polyunsaturated Fat 14.2g
- Monounsaturated Fat 29.5g
- Cholesterol 3122.6 mg
- Sodium 5855.3 mg
- Carbohydrate 88.1g
- Fiber 10.5g
- Sugar 5.6g
- Protein 90.3g
- Calcium 317 mg
- Phosphorus 1257.5 mg
- Ca:P ratio 1:4.0
- Vitamin A 1327 mcg
- Vitamin C 69.4 mg
- B1 (Thiamin) 0.5 mg
- B2 (Riboflavin) 7.1 mg
- B3 (Niacin) 35 mg
- B5 (Pantothenic) 12.8 mg
- B6 2.4 mg
- Folate 1665.8 mcg
- B12 38.1 mcg
- Vitamin K 4.4 mcg
- Copper 1.1 mg
- Zinc 12.9 mg
- Selenium 259.5 mcg
