Chop shallots and bacon.
In a pot, sweat without colour the bacon and shallots for a few minutes. Add Port Wine, bring to boil and reduce. Set aside and let cool down.
Blend the chicken liver with the eggs, salt and Alpine pepper.
Strain the port wine, discard bacon and shallots. Add chilled port wine in blender and blend until smooth.
Like a mayonnaise, add the clarified butter while blending until smooth.
Place into ramequins or dishes, cover and cook in Bain Marie at 68C for 90 minutes.
Let it cool down and serve with toasted brioche and shaved truffle on top (optional).
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