Foie Gras & Chicken Liver Parfait Recipe

The classic chicken liver parfait can be too strongly flavored for many guests while the classic foie gras parfait often has a small profit margin and can be too expensive for the average customer. This version offers the best of both worlds, the chicken livers add backbone, the foie adds a luxurious flair, and the late harvest wine elevates the flavor with a touch of sweetness.

Foie Gras & Chicken Liver Parfait


300g  Foie Gras, “B” grade
300g  Chicken Livers
8  Chicken Eggs, room temp
454g  Butter, chilled
227g  Butter, room temp
125g  Shallots, minced
half clove Garlic, microplaned
2g  Nutmeg, microplaned
2g  Espellete Pepper
100ml  Late harvest Riesling or Semillon
100ml  Armagnac
10ml  Sherry Vinegar
½ bunch  Thyme
15g  Salt


Soak the chicken livers overnight in lightly salted milk..

Preheat oven to 270F/180C and allow the foie gras, chicken livers, and eggs to come to room temp.

Next, bring the wine, Armagnac, shallots, garlic, and thyme to a simmer and reduce to syrup. Pass through chinois, add the vinegar, then set aside.

Melt the chilled butter, then place the foie gras, chicken livers and wine reduction into a blender and begin blending on medium speed. Add the eggs, one at a time until incorporated. Slowly drizzle in the warm, melted butter. Pass through a chinois, then season with salt, Espelette pepper, and nutmeg.

Line a terrine with parchment, pour in the liver mixture, and cover with another piece of parchment cut to fit the top.. Place a towel in the bottom of a hotel pan, place the terrine on the towel, then pour in boiling water until it reaches two-thirds of the way up the side of the terrine. Cover hotel pan with aluminum foil, seal tightly, then poke several holes in the top. Cook until the internal temperature reaches 155F/68C, the edges should be set but the center should remain slightly “wobbly.” Remove the terrine from the water bath and allow to cool at room temperature for 60 minutes. Place in the refrigerator overnight.

Discard the parchment from the top of the parfait, then dip the tin in a deep tray of hot water. Slide a hot knife between the sides of the tin and the greaseproof lining then hold the edges of the lining and carefully flip the parfait onto a small cutting board.

Remove the parchment from the sides of the parfait. Next, warm a small, offset spatula in hot water and smooth the top and sides of the parfait. Place in the cooler for 30 minutes.

To finish, whip the room temp butter, then spread on all exposed sides of the parfait.

Return the parfait to the cooler and chill overnight.

Cut the parfait with a hot knife.  Serve with crusty bread and a sweet & savory chutney.

Foie Gras  & Chicken Liver Parfait | Nashi Pear | Sultanas | Thai Chile


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