Chicken Liver Parfait


Units Scale
  • 500g banana shallots, peeled and finely sliced
  • 400ml Madeira 400ml brandy
  • 400ml ruby port 250ml water
  • 50g cater sugar
  • 530g chicken livers
  • 475g unsalted butter, melted
  • 15g salt
  • 4g Prague powder
  • 135g alcohol reduction
  • 67 eggs depending on size (you want 320g weight without shells)
  • You will also need a terrine mould measuring about 30cm x 12cm


  1. Start by making an alcohol reduction: in a medium-sized heavy-based pan, place the shallots, brandy, Madeira, port, water and caster sugar. Bring to the boil and then turn the heat down as low as possible. Leave to reduce slowly, checking and stirring so that the mixture does not catch and burn. You want to be left with a dark, sticky, jam-like substance of only a few tablespoons full. This will take 2.5 to 3 hours. If the liquid evaporates too soon, keep adding a little water and stirring again until the shallots are fully soft and sweet.
  2. Meanwhile, wash the chicken livers to remove any excess blood, dry and trim off any nasty bits and sinew. Prepare a Bain Marie by choosing a roasting tin big enough to hold your terrine mould. Pour in enough water to come half way up the size of the terrine and place into the oven at 100 degrees c to preheat. Cut a piece of tin foil large enough to cover the terrine well.
  3. Once you are happy with the reduction, leave to cool a little, then place in the jug of a blender. Add the eggs, salt, and Prague powder and blend on a high speed until smooth. Melt the butter in a pan and with the motor still running pour the butter slowly into the blender. Continue to blitz until it looks completely smooth.
  4. Quickly pour the mixture through a chinois to remove any last particles and get it into the terrine mould while it’s still warm. Cover tightly with the foil
  5. Place the terrine into the Bain Marie and back into the oven. Cook for 30 minutes and using a probe check the internal temperature of the parfait. When it reaches 64 degrees c remove from the oven and lift the terrine out of the water bath. Leave to cool at room temperature for 30 minutes then put it in the fridge to set overnight or for at least 8 hours.
  6. Serve scoops of the terrine, sprinkled with salt alongside some toasted brioche or sourdough and pickles, we like cornichons!

Fallow Restaurant London