This French appetiser is inspired by chef Raphael Szurek's grandfather.

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  • 150g Smoked Bacon

  • 150g Shallots

  • 250g Port Wine

  • 500g Chicken Liver

  • 200g Egg

  • 15g Salt

  • 4g Alpine Pepper

  • 200g Clarified Butter


  • 1.

    Chop shallots and bacon.

  • 2.

    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.

  • 3.

    Blend the chicken liver with the eggs, salt and Alpine pepper.

  • 4.

    Strain the port wine, discard bacon and shallots. Add chilled port wine in blender and blend until smooth.

  • 5.

    Like a mayonnaise, add the clarified butter while blending until smooth.

  • 6.

    Place into ramequins or dishes, cover and cook in Bain Marie at 68C for 90 minutes.

  • 7.

    Let it cool down and serve with toasted brioche and shaved truffle on top (optional).

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 470kj
  • Fat Total 37g
  • Saturated Fat 19g
  • Protein 16g
  • Carbohydrate 8g
  • Sugar 4g
  • Sodium 422mg

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.

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