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Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Poultry Liver Parfait

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Preparation info

  • 12 fl oz

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Chicken or duck livers

Method

Procedure

Preparation

  1. Trim the livers of all connective tissue. You will need to separate the lobes to do so, but keep the lobes as intact as possible. Blot the livers dry on paper towels.
  2. Heat a sauté pan very hot, add the clarified butter, and sear the livers brown on the outside and very rare inside (A). Season

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