Chicken Liver Parfait

Chicken Liver Parfait
Mulberry Gastrique

Parfait

1kg of free-range chicken livers
300 g salted butter
500 g onions
100 g peeled garlic
100 ml Thai Whiskey—brandy—cognac
Salt — Pepper

Gastrique

1kg Fresh Mulberries
200g Palm Sugar
100 ml Chicken Stock
150 ml Red Wine Vinegar

Equipment

Blender, frying pan, spatula, mixing bowls, sieve.

Here’s what to do.

Take out the middle section of the livers and soak, change the water at least every 30 minutes – 5 times to release the blood, this will get rid of the bitter taste and the blood line.

Dry the livers thoroughly, heat 200 g of butter and put all the peeled sliced onions in and cook at a low temperature so as not to colour the onions, once done add the sliced garlic and sweat down till soft.

DO NOT BURN the onions, Chef!

Drain the onions and garlic and keep the butter, add the onion and garlic butter back into the pan and place your chicken livers side down, the butter needs to be hot so the chicken livers brown, we want the umami. Be careful of spitting livers.

Then turn over each liver, do not do the chef flip or shuffle, That s TV cooking and that’s not what we do, once all are turned over, hit it with the alcohol, flambe to remove the ABV, and take off the heat- Watch the eye browns and nose hair.

This process should take no more than 4 minutes, the livers need to be pink inside. Once off, add the warm livers to the blender and add back the cooking butter, and blend.

Once blended to a thick custard consistency add to the mixing bowl and stir in the rest of the warm, not melted butter, and season. Put into a Tupperware container and put in the fridge, do not put a lid on, we want a skin to form. So, we can quenelle with 2 different colors

The Gastrique

Add mulberries with no stem and chicken stock and boil for 20 minutes.
Blend and strain, add the parm sugar and reduce on low heat with the red wine vinegar, you are looking for a sweet, sour syrupy consistency, let cool and serve

Stay tuned for our coming series of plating videos. Or swing by and see us in the kitchen.