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

Nutritional information

Nutritional analysis per serving (32 servings)

  • Energy 330kj
  • Fat Total 32g
  • Saturated Fat 19g
  • Protein 4g
  • Carbohydrate 3g
  • Sugar 1g
  • Sodium 205mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


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

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
2 comments • 0 ratings
Please login to comment
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.