Foie gras parfait
6 servings
45 minutes
Foie gras parfait is a luxurious dish embodying French gastronomy, a refined blend of silky texture and rich flavor. Its origins are tied to ancient culinary traditions of France, where foie gras was valued as a symbol of refined taste and nobility. The liver is infused with the aromas of Madeira, port wine, and cognac, gaining subtle sweetness and richness. The preparation technique requires precision and patience, transforming the ingredients into a delicate, almost airy delicacy. The perfect accompaniment is a slice of brioche with a light crispy crust that highlights the creamy consistency of the parfait. This dish is for special moments when one wishes to immerse in a world of gastronomic pleasure accompanied by a glass of good wine.
1
Preheat the oven to 100 degrees.
2
Finely chop the onion and garlic.
- Shallot: 100 g
- Garlic: 1 clove
3
In a saucepan over medium heat, combine shallots, garlic, thyme with port wine, Madeira, cognac, and salt. Cook until the mixture reaches a syrup-like texture.
- Shallot: 100 g
- Garlic: 1 clove
- Thyme: 1 stem
- Ruby port: 125 ml
- Madeira wine: 375 ml
- Cognac (brandy): 50 ml
- Sea salt: 15 g
4
Cut the goose liver into pieces the same size as chicken liver.
- Goose liver (foie gras): 275 g
- Chicken liver: 275 g
5
In a wide pan, heat chicken and goose liver over low heat. It's best if the temperature is 37 degrees to prevent color change.
- Chicken liver: 275 g
- Goose liver (foie gras): 275 g
6
In a bowl, beat the eggs, then heat them in a saucepan over low heat. In a separate saucepan, melt the butter over low heat. The temperature of these three ingredients should be roughly the same.
- Chicken egg: 5 piece
- Butter: 400 g
7
Place the wine sauce in a blender, blend it, then add chicken and goose liver and chop everything together at high speed.
- Ruby port: 125 ml
- Madeira wine: 375 ml
- Cognac (brandy): 50 ml
- Sea salt: 15 g
- Chicken liver: 275 g
- Goose liver (foie gras): 275 g
8
Then start adding eggs until they are fully incorporated into the mixture.
- Chicken egg: 5 piece
9
Now gradually add the melted butter.
- Butter: 400 g
10
Transfer this mass into individual molds and cover them with plastic wrap. Let it sit for 10 minutes.
11
Place the molds on the rack and bake in the oven for 10-15 minutes.
12
The parfait should acquire a jelly texture. Let it cool completely and place it in the refrigerator.
13
Optionally: you can also prepare jelly. For this, you need to combine Madeira with a gelatin sheet soaked in water. Pour this mixture over the parfait and place it in the refrigerator.
- Madeira wine: 375 ml
- Gelatin: 2 g
14
You can serve it with a slice of brioche in 15 minutes.
- Brioche: 1 piece
