Foie Gras Parfait
Appetizers • European
Description
Foie Gras Parfait
Ingredients
- Butter 15 oz
- Chicken Liver 10 oz
- Chicken Liver 10 oz
- Madeira 15 fl oz
- Red port 5 fl oz
- Shallot 5 oz
- Cognac 0 fl oz
- Chocolate eggs 5 pieces
- Ocean salt 0 oz
- Garlic 1 clove
- Thyme 1 sprig
- Gelatin 0 oz
- Brioche 1 piece
Step-by-Step Guide
Step 1
Preheat the oven to 210°F.
Step 2
Finely chop the shallots and garlic.
Step 3
In a saucepan over medium heat, combine the shallots, garlic, thyme with port wine, Madeira, cognac, and salt. Cook until the mixture reaches a syrup-like consistency.
Step 4
Cut the goose liver into pieces the same size as the chicken liver.
Step 5
In a wide skillet over low heat, warm the chicken and goose liver. Ideally, the temperature should be 100°F to prevent discoloration.
Step 6
In a bowl, whisk the eggs, then gently heat them in a saucepan at the same low temperature. In a separate saucepan, melt the butter over low heat. The temperature of these three ingredients should be roughly the same.
Step 7
Place the wine sauce in a blender, blend, then add the chicken and goose liver and puree everything together at high speed.
Step 8
Then start adding the eggs until they are fully incorporated into the mixture.
Step 9
Now gradually add the melted butter.
Step 10
Transfer this mixture into individual molds and cover them with plastic wrap. Let sit for 10 minutes.
Step 11
Place the molds on a rack and bake in the oven for 10-15 minutes.
Step 12
The parfait should achieve a jelly-like texture. Allow to cool completely and refrigerate.
Step 13
Optional: You can also prepare a jelly. To do this, combine the Madeira with a gelatin sheet that has been soaked in water. Pour this mixture over the parfait and place it in the refrigerator.
Step 14
After 15 minutes, it can be served with a slice of brioche.
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