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: 100 g chicken livers; Poîlane rye bread toasts; 400 g butter, melted; 150 g shallots, sliced; 3 cloves of garlic, crushed; 100 ml port; 100 ml brandy; 10 g chilli powder; 10 g green peppercorns; 10 g mixed spice; 1 kg gooseberries; 1 onion, finely chopped; 50 g caster sugar; 5 tsp white wine vinegar; 1 sprig of thyme; a few garden herb flowers; 200 g chicken livers; 4 eggs; dressed salad leaves; 20 g plain flour; 200 g foie gras

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

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