Chicken Liver Parfait with Blood Orange and Tarragon
First, make the shallot reduction by peeling and thinly slicing the garlic and shallot then cover with the alcohol and bring to the boil. Turn the heat down and gently reduce until you have a thick and syrupy chutney.
Dice the butter and keep it in the fridge until ready to blend with the livers.
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 and 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.
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.
Meanwhile pick the smaller tarragon leaves and segment the blood orange to garnish.
Once the parfait has set it's ready to be transferred to a piping bag.
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 and finally, garnish with the blood orange segments, picked tarragon, and serve immediately.