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Poultry parfait

Quantity: pate mold full

Complexity: easy

Working time: 20 min

Total preparation: 25 min

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    Ingredients

    • 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

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    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.

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    Mis en place

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

    Chop the shallots and garlic.

    Preparation

    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.

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    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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    KPK/29jun8

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