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Chicken Liver and brandy Parfait

This recipe is one I've used for years, The pate is so smooth, fantastically rich and moorish, serve this with a good glass of red wine and some homemade bread! You are most certainly onto a great evening

My recipe will serve 8 people


  1. 500g of chicken livers

  2. 100ml Madeira

  3. 100ml port

  4. 1 shallot finely chopped

  5. 2 cloves of garlic finely chopped

  6. Good handful of thyme finely chopped

  7. 100ml brandy

  8. 500g diced butter

  9. 5 large eggs

  10. Salt and pepper


  1. On a high heat cook off the alcohol with the shallots, garlic and thyme, reduce by half

  2. Allow to cool slightly

  3. Melt the butter slowly over a low heat

  4. Place the chicken livers, shallot mix and eggs into a blender and blend for 4-5 minutes

  5. You want a really smooth mix

  6. With your machine running slowly add the melted butter

  7. Now season with plenty of salt and pepper

  8. You now need to carefully strain the mix

  9. Pour the strained mix into a terrine mould

  10. Preheat the oven to 140c

  11. Place the terrine into a baking tray and pour water half way up the terrine mould

  12. Cook for 30-35 minutes

  13. Once cooked, remove the terrine and cool, chill for at least one day

  14. To remove the parfait from the terrine, turn the terrine upside down, warm the terrine base with a blowtorch and carefully lift off the mould

  15. With a hot knife slice the parfait into portions

  16. Serve with some homemade crusty bread and chutney

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