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Poultry parfait

Quantity: pate mold full

Complexity: easy

Working time: 20 min

Total preparation: 25 min


    • 500 g chicken livers

    • 2 shallots

    • 30 grams of butter

    • 2 dl whipped cream

    • 1 tbsp cognac

    • 1 clove of garlic

    • 1 tbsp thyme

    • salt and pepper to taste

    Other supplies

    Pate mold (or other preferably stones/glasses, sealable bowl), food processor (a hand blender is possible, but it becomes a bit more difficult.

    This is a pate that we regularly make for drinks on a piece of baguette or something like that, but it is also delicious as a sandwich spread.

    Mis en place

    Clean the chicken livers by removing white strings and discolored pieces.

    Chop the shallots and garlic.


    Melt the butter in a large frying pan over medium heat.

    Add the shallots and fry, stirring, for 4-5 minutes until soft and translucent.

    Add the chicken livers and fry, stirring, for 4-5 minutes on a slightly higher heat.

    The livers should be seared on the outside, but still pink and soft on the inside.

    Add the whipped cream, cognac, thyme, salt and pepper and let it simmer for a while.

    Put everything in the food processor and grind everything until smooth in 4-5 minutes.

    Place in a bowl and cover.

    Delicious warm on a baguette, but it is also delicious cold.


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