Chicken liver parfait with brandy
4 servings
30 minutes
Chicken liver parfait with brandy is an exquisite masterpiece of British cuisine that combines tenderness and richness of flavor. It is made from sautéed liver infused with the aroma of brandy, giving the dish a deep, rich flavor palette. Butter and heavy cream make the parfait's texture airy and silky, while aromatic spices add subtle notes of piquancy. This dish is perfect for a festive dinner or an elegant appetizer served with crispy brioche and fresh salad leaves. Its origins are rooted in French gastronomic traditions, but British chefs have adapted the recipe, making it a beloved element of elegant feasts.
1
Clean the chicken liver from membranes and veins. Heat 40 grams of butter in a pan. Add the liver. Cook for three minutes, stirring gently to avoid browning too much. Season with salt and pepper.
- Chicken liver: 1 kg
- Butter: 200 g
- Salt: to taste
- Ground black pepper: to taste
2
Pour in the brandy and carefully ignite. Allow it to burn and let the alcohol evaporate for a few seconds. Extinguish and cool down. Transfer the liver to a food processor (without juices) and chop. While mixing, add softened butter (about 40 grams). Pour in the cream and mix for a few more minutes. The mixture should become homogeneous.
- Brandy: 1 tablespoon
- Butter: 200 g
- Heavy (double) cream: 80 ml
3
Pass through a sieve with a wooden spoon into a bowl to remove large pieces. Transfer the parfait to a pâté mold and smooth the top with a knife. Sprinkle with crushed pepper and pour over the remaining melted butter. Refrigerate for a couple of hours.
- Black peppercorns: to taste
- Butter: 200 g
4
Use a heated spoon to transfer the parfait to a plate. Serve with toasted brioche and young salad leaves.
