Chicken Liver Parfait

Creating the perfect pâté is an art form that has been perfected over centuries, with each region adding its own unique twist to this classic dish. Whether you prefer a rustic pâté made with pig meat, a wild game pâté with partridge or venison, or a vegetarian pâté filled with fresh vegetables, there's a version of this delicacy to suit every palate. One of the most popular variations is the "Parfait De Foie De Volaille," a silky-smooth pâté made with chicken livers. The rich, velvety texture of this pâté is achieved by sautéing the livers with shallots before blending them with a secret mix of ingredients. The result is a decadent spread that pairs perfectly with crunchy crostini or as a filling in gourmet sandwiches. Pork fat plays a crucial role in pâté making, ensuring that the final product stays moist and flavorful. This ingredient, along with the carefully selected herbs and spices, elevates the pâté to a level of gastronomic excellence that is hard to resist. Whether you're a seasoned pâté enthusiast or new to the world of charcuterie, exploring the world of pâté is a culinary journey not to be missed. So why not take a step into the realm of French elegance and indulge in the luxurious flavors of this timeless classic?

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A silky-smooth delicacy

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What is Curing Salt

Curing salt, pink salt or Prague powder helps to preserve meat as it prevents or slows spoilage by bacteria or fungus.

Preparing Loaf Pans

To prepare the loaf pans, spray them with cooking spray, then line with parchment paper. Lightly grease the parchment-lined pans as well, wiping off any excess. Refrigerate the prepared pans until ready to use.

Chicken Liver Mousse

Melt the butter over low heat, then keep it warm at 100ºF/38ºC until needed. In a small bowl, combine the salt and pepper and set aside. Mince the shallots and set them aside. To clean the chicken livers, drain them and carefully trim away any connective tissue. Discard the tissue along with any impurities or blood spots. Place the cleaned livers on a paper towel–lined tray and refrigerate until ready to use.
In a large skillet, sweat the shallots over medium heat for a couple of minutes until fragrant. Add the livers, season with some of the salt and pepper mixture, and sear for about 1 minute over high heat—do not cook through. Immediately transfer the seared livers to a parchment-lined baking tray. Freeze for 15 minutes, then refrigerate until ready to use.
In a high-powered blender (a food processor will not achieve the same silkiness), combine the cold livers, eggs, remaining salt and pepper, curing salt, brandy, and lukewarm butter. Blend on low for 20 seconds, then increase to full speed and blend for no more than 60 seconds. Avoid overmixing, as prolonged blending can generate excessive heat from blade friction, which may cause the mixture to turn gray. Strain the liver mixture through a fine sieve or chinois.
Carefully fill the prepared molds or jars with the mixture. Gently tap each mold on the counter to release any air bubbles. Refrigerate for at least 2 hours before cooking.

Cooking

Preheat the oven to 325°F (160°C). Bring a pot of water to a boil. Place the chilled pâté molds in a shallow baking dish. Carefully pour the hot water into the dish around the molds to create a water bath (bain-marie). Cover the top with another baking tray or heavy-duty aluminum foil. Bake in the preheated oven for 20 minutes. Remove the cover, turn the oven off, and let the pâté rest in the oven for another 10 minutes, or until the center is just set and no longer jiggles. The internal temperature of the chicken livers should reach at least 154.4°F (68°C).
Transfer the pâté to a cooling rack and let it cool for 30 minutes. Then, refrigerate for at least 12 hours to set completely.

To Un-Mold Liver Parfait

Briefly warm the bottom of the pan with a blowtorch, or by dipping it in hot water and invert onto a tray. Remove the parchment paper. Keep the pâté refrigerated until ready to glaze.

Storage

Chicken liver pâté can be stored, wrapped and unglazed, in the refrigerator for several days or in the freezer for 3 months.

Glazing With Duck Fat

Glazing the pâté with duck fat will improve its flavor and help prevent it from drying out. Pork fat or tallow could also be used in place of duck fat. Place the pâté (one at a time) on a cooling rack lined with plastic wrap, and freeze for 30 minutes. Warm the duck fat to 77ºF (25ºC) and carefully pour it over the pâté to create an even glaze. Sprinkle the top with fresh thyme. Repeat the process with the remaining pâtés, then refrigerate until ready to serve.

Vacuum Sealing

To extend its shelf life, the pâté can be vacuum-sealed. First, freeze it overnight, then vacuum-seal. Vacuum-sealed pâté can be stored for up to 2 weeks in the refrigerator or 6 months in the freezer.

Cooking Sous-Vide

Silicone molds, glass jars, or ramekins can be used to cook the pâté sous-vide. Fill the molds, and optionally top with toasted pain de mie (only if the chicken liver parfait will be flipped after cooking and chilling). Freeze the pâté overnight before vacuum sealing.
Note: When using a silicone mold, turn off the vacuum sealer just before the mold begins to flex excessively to avoid deforming it.
Fill a suitable container with water and set the immersion circulator to 154.4°F (68°C). Submerge the sealed bag in the water and cook for 1 hour and 45 minutes. Once cooked, remove the bag from the water and immediately transfer it to an ice bath to cool rapidly. Freeze for 12 hours before removing the parfait from the mold.

Glazing

Warm the duck fat to 77°F (25°C). Using a wooden skewer, dip the frozen pâté into the fat to coat it completely. Repeat for each piece. Allow the glaze to set before storing.

Storage

Freeze pâté overnight and then vacuum-seal them.
The night before serving, transfer the frozen pâté from the freezer to the refrigerator to thaw overnight. Serve with toasted bread and cornichons. Enjoy!

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