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
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.
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.
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.