Potted ‘Loose Birds’ Chicken Liver and Foie Gras Parfait, Salad of Spiced Livers and ‘Goosegog’ Relish

Name: Potted ‘Loose Birds’ Chicken Liver and Foie Gras Parfait, Salad of Spiced Livers and ‘Goosegog’ Relish
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: Starter/Snack - Serves ten
Ingredients: 20 g plain flour; 1 kg gooseberries; 4 eggs; 200 g chicken livers; 100 ml brandy; dressed salad leaves; a few garden herb flowers; 1 onion, finely chopped; 50 g caster sugar; 5 tsp white wine vinegar; 10 g green peppercorns; 3 cloves of garlic, crushed; 1 sprig of thyme; 10 g chilli powder; 150 g shallots, sliced; 100 ml port; Poîlane rye bread toasts; 100 g chicken livers; 200 g foie gras; 400 g butter, melted; 10 g mixed spice

Preparation info

Starter/Snack - Serves
ten

Difficulty
Medium
Ready in
2 hr 30

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

WE CHEAT SLIGHTLY ON THIS DISH BY MAKING THE PARFAIT IN TERRINE MOULDS, THEN PIPING IT INTO SOME NIFTY LITTLE JARS, ESSENTIALLY FOR PRESENTATION, BUT IT WOULD BE FINE TO LEAVE IT IN THE MOULD FOR THE TABLE. ‘GOOSEGOG’ IS JUST ANOTHER COUNTRY TERM FOR GOOSEBERRIES AND POILÂNE IS JUST THE BEST RYE BREAD IN THE WORLD!

Ingredients

For the Parfait

100 ml port
100 ml brandy
150

Starter
Snack

Method

Preheat the oven to 160°C/gas mark 3 and have a terrine or pâté mould ready.

Place the port and brandy into a pan with the shallots, garlic and thyme and bring to the boil. Reduce down considerably to a glazing consistency and remove the thyme. Slice the foie gras and chop the

Ingredients

For the Parfait

Method

Photos