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Chicken Liver & Foie Gras Parfait
Rare Recipe from Ty'n Rhos near Caernarfon
Steve and Hilary Murphy took over Ty'n Rhos on the edge of Snowdonia just three months ago. While Hilary attends to front of house, Steve is busy producing the food. Steve cooks for the guests rather than cooking for accolades.
Chicken Liver & Foie Gras Parfait
INGREDIENTS
- 1kg chicken livers
- 150g foie gras (this could be replaced with more chicken livers or with duck livers)
- 500g butter
- 100ml red wine
- 50ml brandy
- 1 tablespoon redcurrant Jelly
- 2 sprigs thyme
- 4 egg yolks
- Salt & pepper to taste
METHOD
- Put the wine, brandy, redcurrant jelly and thyme in a pan – reduce liquid by half then strain.
- Lightly sauté the chicken livers in the butter for 2 minutes, then place the livers and butter in a blender together with the foie gras and egg yolks. Blitz, season to taste and strain.
- Line a terrine with two layers of cling film and enough overhanging to overlap over the top. Pour in the strained liver mixture and cover with the excess cling film.
- Put on the terrine lid and cook in a water bath (if you have one) in the oven at 150°C for 1 hour.
- Leave to cool and set in a fridge before using. Keep refrigerated and eat within 4 days.
- Serve with salad leaves, toast and chutney.