Chicken Liver Parfait
4 servings
30 minutes
Chicken liver parfait is a refined dish of Argentine cuisine that combines the tenderness of texture with the richness of flavor nuances. Its roots trace back to gastronomic traditions where delicate appetizers are valued. The taste of parfait is rich, velvety, with a hint of cognac's mild spiciness and creamy softness. Shallots add a subtle sweetness while spices enhance the depth of flavor. Traditionally, parfait is served chilled on crispy croutons with a refreshing slice of gherkin—this contrast in textures makes the dish particularly appealing. Parfait is perfect as an elegant appetizer for a festive table or an exquisite buffet accompanied by a glass of white wine. It embodies culinary mastery, transforming simple ingredients into true gastronomic delight.
1
Heat a large skillet over medium heat. Melt the butter, add the chopped shallots, and sauté, stirring, for 4-5 minutes until soft. Transfer to a blender.
- Butter: 35 g
- Shallots: 2 pieces
2
Place the liver in a pan and fry over high heat, stirring constantly, for 4-5 minutes until brown on the outside but pink inside. Transfer to a blender with 2 tablespoons of pan juices, add cream and cognac, then spices. Blend for 4-5 minutes until smooth. Transfer to a bowl or plate and cover with film. Refrigerate for 4 hours.
- Chicken liver: 500 g
- Cognac: 1 tablespoon
- Cream: 3 tablespoons
- Spices: to taste
3
Before serving, place a teaspoon of parfait on thin crackers and top each with a slice of gherkin cut diagonally.
- Crackers: 480 g
- Gherkins: 8 pieces