New BBQ Cuts Butchery Class. Limited Spaces, Book Now
Shop Our Wines - Expertly Paired with the Finest Meat.
Skip to main content

Chicken Liver Parfait with Blood Orange and Tarragon

Smooth and creamy, our chicken liver parfait recipe is the perfect option for your starter. 

40 minutes

Total Time

20 minutes

Prep Time

20 minutes

Cook Time

3 hours

Marination Time

2

Feeds

Smooth and creamy, our chicken liver parfait recipe is the perfect option for your starter.
Chicken Liver Parfait with Blood Orange and Tarragon

Ingredients:

  • 250g chicken livers 
  • 250g unsalted butter 
  • 2 large banana shallot 
  • 2 cloves garlic 
  • 50ml port
  • 50ml brandy
  • 8g sea salt 
  • Sourdough bread
  • Blood orange 
  • Tarragon for garnish

Cooking method:

1

First, make the shallot reduction by peeling and thinly slicing the garlic and shallot, cover with the alcohol and bring to the boil. Turn the heat down and gently reduce until you have a thick and syrupy chutney.

2

Dice the butter and keep it in the fridge until ready to blend with the livers.

3

Keep the livers as whole as possible, but ensure you remove any excess fat. Next, place a large frying pan on the heat with a splash of oil, Once smoking hot, add the livers and cook them for no more than one minute each side. It's important to keep the nice, pink colour on the final parfait.

4

Transfer the seared livers to a blender with the shallot reduction and a pinch of salt. Blend on full power until it begins to emulsify. Then, add the butter slowly and once it is fully incorporated transfer to a container and leave it to chill in the fridge for a minimum of 3 hours to allow it to set.

5

Meanwhile pick the smaller tarragon leaves and segment the blood orange to garnish.

6

Once the parfait has set it's ready to be transferred to a piping bag.

7

Cut the sourdough into soldiers and toast them on a griddle or under the grill. Let it cool slightly before you pipe the parfait on top to avoid melting. Finally, garnish with the blood orange segments, picked tarragon, and serve immediately.

Ingredients:

  • 250g chicken livers 
  • 250g unsalted butter 
  • 2 large banana shallot 
  • 2 cloves garlic 
  • 50ml port
  • 50ml brandy
  • 8g sea salt 
  • Sourdough bread
  • Blood orange 
  • Tarragon for garnish

Recipes we think you'll love:

Spiced Lamb Croquettes & Romesco

 Read the recipe

Beef Tartare With Cured Egg Yolk

 Read the recipe

Be the first to know about our exclusives, events and sales?

Of course you do, who wouldn’t?

By signing up below we will inform you of exclusives happening in-store and online, this also includes events, promotional offers and seasonal sales so you never miss an opportunity to eat well!