Chicken Parfait with Candied Apricot & Fennel Pollen
A classic delight!
Ingredients for 10 spoons
- 400 g chicken livers, cleaned and sinews removed
- 100 ml dry Madeira
- 100 ml ruby Port
- shallot oil
- 4 thyme springs, leaves picked and finely chopped
- 1 garlic clove, peeled and crushed
- 50 ml Cognac
- 5 eggs
- 400 g unsalted butter, melted and kept warm
- 4 candied apricot, diced
- fennel pollen
- salt & pepper
- Preheat the oven to 130°C. Rinse and drain the chicken livers well. Put the Madeira, Port, shallot oil, thyme, garlic and Cognac into a small saucepan and bring to the boil over a high heat. Let bubble to reduce by a third, then remove from the heat and set aside.
- In a blender, mix the raw livers with the reduced alcohol and flavourings.
- Now add the eggs, one at a time, blending for three to four minutes until the mixture is silky smooth. Gradually incorporate the warm melted butter. Season with salt and pepper.
- To mould the parfait, line the base of the terrine with grease-proof paper. Pass the contents of the blender through a fine sieve into the terrine mould, forcing them through the sieve with the back of a ladle. Cover the surface closely with a piece of grease-proof paper and lay a piece of foil loosely over the top of the mould.
- Stand the terrine in a roasting tray and pour enough boiling water into the tray to come two-thirds of the way up the side of the terrine. Cook in the oven for 45 minutes to one hour, until the terrine reaches 67–70°C in the middle. Remove the terrine from the water bath and leave to cool for 30 minutes, then refrigerate for at least thirty minutes to chill.
- Blitz the parfait with a food processor and place it in a piping bag without nozzle.
Pipe the parfait into a spoon and sprinkle the fennel pollen and dices of apricot.