Chicken Liver Parfait with Quince Ketchup
Silky chicken liver parfait made the restaurant way: a pancetta, sherry and Madeira reduction, a gentle water bath and a quince ketchup to cut the richness.
- Prep
- 40 min
- Cook
- 1 hr
- Total
- 1 hr 40 min
- Serves
- 8
- Level
- Medium
This parfait has been on my menus in one form or another for years. Soaking the livers overnight in milk takes out any bitterness, and the reduction of pancetta, shallot, sherry, Madeira and brandy gives it a deep, savoury sweetness.
In the restaurant we cook it sous vide and blend it twice for piping. At home a low oven and a water bath do the same job. The trick is to take it out while it still wobbles.
Ingredients
Reduction
Parfait
Quince ketchup
To serve
Method
Reduction
- Blitz the pancetta and shallot together in a small food processor, then sweat gently in a little oil without colouring for 5–6 minutes.
- Add the sherry, Madeira and brandy and bring just to the boil. Take it off the heat and leave to infuse for 20 minutes.
- Strain through a sieve, pressing on the solids. You want about 125 ml of liquid. Top up with a splash of Madeira if short.
Parfait
- Heat the oven to 110°C (fan off if you can). Drain and pat dry the livers.
- Blend the livers, reduction, egg, yolk, salt, curing salt and pepper in a blender until completely smooth, about 1 minute. With the motor running, pour in the warm clarified butter.
- Pass the mixture through a fine sieve into a 750 ml terrine or several small jars. Tap to knock out air bubbles.
- Cover with foil, set in a deep roasting tin and pour in hot water to come halfway up the sides. Bake for 40–60 minutes, until the centre reaches 68°C or just barely wobbles.
- Lift out of the water, cool, then pour over a thin layer of clarified butter to seal. Refrigerate for at least 6 hours, ideally overnight.
Quince ketchup
- Warm the quince paste with the balsamic and water, whisking until smooth. Blend with the olive oil and salt until glossy, then cool.
To serve
- Take the parfait out of the fridge 20 minutes before serving. Spoon or quenelle onto plates with warm toast, cornichons and a swipe of quince ketchup.
Chef’s notes
- Don’t skip the sieve. It’s what makes a parfait rather than a pâté.
- A probe thermometer takes the guesswork out: 68°C in the centre and it’s done.
- Sealed under butter, the parfait keeps for 5 days in the fridge.
Questions about this recipe
What is the difference between parfait and pâté?
A parfait is blended with butter and eggs, then sieved and gently baked, so it’s much smoother and lighter than a coarse pâté.
Can I make chicken liver parfait ahead?
Yes. It’s better made a day ahead. Sealed with clarified butter it keeps for up to 5 days refrigerated.
