Equipment
* optional
Ingredients
Preparation
- 400 g chicken livers, trimmed of all connective tissue
- 250 ml whole milk
Aromatics & Searing
- 50 g unsalted butter
- 2 shallots, finely chopped
- 1 garlic, minced
- 2 g fresh thyme leaves
- 45 ml cognac
Emulsion & Flavoring
- 150 g unsalted butter, melted and kept warm
- 50 ml heavy cream, room temperature
- 6 g kosher salt
- 15 g brined green peppercorns, rinsed and drained
Finishing Seal
- 100 g clarified butter, melted
- 2 g brined green peppercorns
Nutrition (per serving)
Method
Submerge the trimmed chicken livers in the milk and refrigerate for 2 hours to draw out metallic flavors.
Drain the chicken livers from the milk and pat them completely dry using paper towels. Discard the soaking milk.
Melt the first 50g portion of butter in a skillet over medium heat, then saute the shallots, garlic, and thyme until the shallots are translucent and fragrant.
Increase the heat to medium-high and add the chicken livers. Sear until browned on the outside and they reach a safe internal temperature of 74C/165F.
Pour the Cognac into the skillet to deglaze, scraping up any browned bits from the bottom. Simmer until the alcohol aroma burns off and the liquid reduces by half.
Transfer the warm liver and shallot mixture to a food processor and puree until mostly smooth.
With the processor running, slowly drizzle in the melted 150g of butter followed by the heavy cream and kosher salt until fully emulsified.
Push the pureed mixture through a fine mesh sieve into a clean mixing bowl using a spatula or ladle.
Gently fold the drained 15g of green peppercorns into the strained parfait mixture so they are evenly distributed.
Spoon the mixture into a terrine mold or individual ramekins, tapping the containers gently on the counter to remove air bubbles. Smooth the top surface with an offset spatula.
Pour the melted clarified butter evenly over the surface to create an airtight seal. Garnish with the reserved green peppercorns if desired.
Transfer the sealed terrine to the refrigerator and chill overnight to allow the parfait to firm up and the flavors to mature.
Chef's Notes
- Clarified butter is essential for the seal because it contains no water or milk solids, which prevents premature spoiling and cracking in the fridge.
- Soaking the livers in milk is a classic French technique that leaches out excess blood and impurities, resulting in a significantly sweeter, milder flavor profile.
- Green peppercorns bring a bright, slightly acidic, and fruity heat that perfectly cuts through the intense richness of the butter and liver without overwhelming the palate like black pepper would.
- For the best consistency, ensure all your emulsion ingredients, the melted butter and the heavy cream, are warm or at room temperature so the warm livers do not seize upon contact.
- Always pull the parfait from the refrigerator 20 to 30 minutes before serving. Like a good cheese, the fats need to soften slightly to release their full aromatic potential and become spreadable.
Storage
Refrigerator: 1 week — Keep the clarified butter seal intact until ready to serve.
Freezer: 1 month — Wrap the terrine tightly in multiple layers of plastic wrap before freezing. Thaw gently in the refrigerator.
