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

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Preparation info

  • Starter/Snack - Serves

    ten

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in

Loose Birds & Game

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 g shallots, sliced
  • 3 cloves of garlic, crushed
  • 1 sprig of thyme
  • 200 g foie gras
  • 200 g chicken livers
  • 4 eggs
  • 400 g butter, melted

    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 livers. Place these into a warm pan and heat to a temperature of approximately 40°C. Place the livers, foie gras and shallot mixture into a liquidizer and blend until smooth. Add the eggs and mix well, then add the warmed butter to the mixture and pass the whole lot through a fine sieve. Transfer to a standard sized terrine mould and cover with foil. Place the terrine in a bain-marie and cook for 45 minutes to 1 hour at a temperature of 110°C. Once cooked, remove from the bain-marie, allow to cool, then refrigerate for 12 hours.

    Remove the parfait from the mould and spoon into a piping bag. Pipe the parfait into a serving jar or other suitable vessel, such as a ramekin, to a level around 1 to 2cm from the top. Pour approximately half a teaspoon of melted butter over the top to seal. Alternatively, combine elderflower cordial with gelatine and leave to set, then chop, place in a piping bag with a small nozzle and pipe on top.

    To Make the Salad

    Mix the spices, seasoning and the flour and use the seasoned flour to coat the chicken livers. Pan-fry in a little oil until pink.

    To Make the Relish

    Place all of the ingredients in a thick-bottomed pan and boil for 1 hour until the liquid has reduced. Chill for one hour until set.

    To serve, place the jar onto the plate with a good spoonful of relish alongside. Arrange a small handful of dressed salad leaves around the plate with the spiced livers on the top. Garnish with herbs and serve with a little toasted bread – the famous Poilane rye bread is a perfect toast to go with it.