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Chicken Liver Parfait With Poached Pears

i love this reminds me of my apprenticeship i know some may consider it a blast from the past but have never tasted a pate and its more expensive counter part as good since my favourite


  • 400g x chicken livers soaked in milk for 24 hours

  • EITHER 1.2kg of butter OR 800g butter and 400g foigras

  • 150 ml x ruby or red port

  • 150ml x sweet sherry

  • 75ml x brandy

  • 1/2 x onion finely diced

  • 1 x sprig tarragon

  • 10 x whole eggs

  • sea salt

  • t spoon brown sugar

  • 2 garlic cloves sliced

  • pears peeled and cored poached in syrup ( 100ml lemon juice,1 litre water and 350g caster sugar)


  • 1.

    Preheat oven to 140 c

  • 2.

    Line a terrine mould , heat proof dish or small cake tin with 3 layers of cling wrap

  • 3.

    Crack eggs in a bowl and whisk

  • 4.

    Slowely melt butter on a gentle heat

  • 5.

    On a high heat reduce onion garlic sherry brandy port tarragon and sugar together by half becarefull the alcohol will flame

  • 6.

    Drain the livers and place in a liquidizor (with foigras if you are using)

  • 7.

    Add salt

  • 8.

    Add the eggs and blend

  • 9.

    When the butter has melted turn up the heat and wait untill it boils

  • 10.

    Add the alcohol to the liver mix and blend

  • 11.

    Continue blending when butter reaches the boil gently pour in to the liver mix

  • 12.

    Push through a strainer immediatly

  • 13.

    Pour into your lined cooking dish

  • 14.

    Seal the top with a lid or cling wrap and foil

  • 15.

    Place dish in a roasting tray and pour in hot water so the water goes half way up your pate dish. (bain - marie)

  • 16.

    Cook for 1 hr 10 minutes

  • 17.

    Carefully remove from oven taking care not to splash the water on your hands believe me it hurts

  • 18.

    Remove from tray and chill in refrigerator for 24 hrs

  • 19.

    Turn out and slice with a knife dipped in boiling water

  • 20.

    Serve with pears rocket and fresh bread, toast or crackers


last time i checked foigras was about $200 for 125g you can make it more exspensive by adding chopped truffle after you have strained it truffles are about $50 per gram. but the dish with out the extras is delicous and makes a great entree/starter is cheap and made in advance

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Posted by cyclopsReport
Yeah, nice mark, but I gotta say it looks more like a chicken liver pate than a chicken liver parfait (which would be a real novelty) and yeah, you're right, it reminds me of my apprentice days too.
Posted by Mark25Report
dont you think parfait is rich and smooth with a light texture when eaten (as the recipe above) pate is little more earthy and course and then you have a terrine that is generaly layers of products depenent on flavour type. what kind of products do you sell do you have a list.