Chicken Liver Parfait – Bruno Albouze

By Bruno Albouze · 180 min

Ingredients

Instructions

1. Melt the butter over low heat, then keep it warm at 100°F/38°C.
2. Mix the salt and pepper in a small bowl. Mince the shallots. Trim the chicken livers of connective tissue, discarding any impurities or blood spots, then refrigerate them on a paper towel-lined tray.
3. Sweat the shallots in a large skillet over medium heat for a couple of minutes until fragrant. Add the livers, season with some of the salt and pepper mix, and sear over high heat for about 1 minute, without cooking through.
4. Transfer the seared livers to a parchment-lined tray, freeze for 15 minutes, then refrigerate until needed.
5. In a high-powered blender, combine the cold livers, eggs, remaining salt and pepper, curing salt (if using), brandy and lukewarm butter. Blend on low for 20 seconds, then on full speed for no more than 60 seconds.
6. Strain the mixture through a fine sieve or chinois.
7. Fill the prepared molds with the mixture and tap them on the counter to release air bubbles. Refrigerate for at least 2 hours.
8. Preheat the oven to 325°F (160°C) and bring water to a boil. Set the chilled molds in a shallow dish, pour hot water around them, cover, and bake for 20 minutes.
9. Uncover, turn off the oven and rest the pâté inside for another 10 minutes, until the center is just set and no longer jiggles. The livers should reach at least 154.4°F (68°C).
10. Cool on a rack for 30 minutes, then refrigerate for at least 12 hours.
11. Unmold by warming the pan base briefly, then inverting onto a tray and removing the parchment. Keep refrigerated until glazing.
12. Glaze: freeze each pâté on a plastic-wrapped rack for 30 minutes. Warm the duck fat to 77°F (25°C), pour over to coat evenly, sprinkle with fresh thyme, and refrigerate until serving.

Summarized from Bruno Albouze's video. Watch it for the details.

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