Chicken Parfait with Candied Apricot & Fennel Pollen

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

Preparation method

  1. 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.
  2. In a blender, mix the raw livers with the reduced alcohol and flavourings.
  3. 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.
  4. 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.
  5. 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.
  6. Blitz the parfait with a food processor and place it in a piping bag without nozzle.

To assemble

Pipe the parfait into a spoon and sprinkle the fennel pollen and dices of apricot.