Today Marky's share with you a stunningly delicious dish - parfait of foie gras.

In the world there are about 70 different recipes of duck liver parfait. We share with you the most proven one giving a good result.

chicken liver and foie gras parfait tyn rhos 300x250 

You will need:

Butter 400g
Chicken liver 275 g
Duck foie gras 275 g
Madera 375 ml
Port wine red 125ml
Shallots 100 g
Cognac 50ml
5 pieces of chicken egg
Sea salt 15g
1 clove garlic
1 stalk thyme
Gelatin 2 g

Neccessary time for cooking - 45 minutes.

Step 1

Preheat oven to 100 degrees.

Step 2

Finely chop the onion and garlic. In a skillet over medium heat, combine the shallots, garlic, thyme and port wine, madeira, cognac and salt. Cook until the mixture acquires a syrup texture.

Step 3

Cut the goose liver slices of the same size as the chicken liver. In a frying pan with a wide bottom over low heat, heat the chicken and goose liver. It is best if the temperature is 37 degrees - it will prevent the color change.

Step 4

In a bowl, beat the eggs, then in a skillet, heat at the same low temperature. In a separate saucepan, melt butter over low heat. The temperature of these three components should be approximately the same.

Step 5

Put the sauce in a blender with wine, scroll, and then add to it the chicken and goose liver and chop everything together at high speed. Then start adding the eggs as long as they are not fully connected to the common ground. Now gradually add the melted butter.

Step 6

Move this mixture into individual molds and cover them with cling film. Let stand 10 minutes.

Step 7

Place the tins on the rack and bake in the oven for 10-15 minutes. Parfait must acquire the texture of jelly. Let it cool completely and place in the refrigerator.

Step 8

Optional: you can also cook the jelly. To do this, connect Madeira with gelatin. Pour this mass over the parfait and refrigerate. After 15 minutes, can be served with a slice of brioche.

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