Equipment
* optional
Ingredients
Preparation
- 400 g chicken livers, trimmed of all connective tissue
- 250 ml whole milk
Aromatics & Searing
- 50 g unsalted butter
- 2 shallots, finely chopped
- 1 garlic, minced
- 2 g fresh thyme leaves
- 45 ml cognac
Emulsion & Flavoring
- 150 g unsalted butter, melted and kept warm
- 50 ml heavy cream, room temperature
- 6 g kosher salt
- 15 g brined green peppercorns, rinsed and drained
Finishing Seal
- 100 g clarified butter, melted
- 2 g brined green peppercorns
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 316 kcal
- Protein
- 7 g
- Carbohydrates
- 3 g
- Fat
- 30 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 266 mg
- Saturated Fat
- 18 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 212 mg
- Potassium
- 148 mg
- Calcium
- 23 mg
- Iron
- 3.9 mg
- Magnesium
- 13 mg
- Phosphorus
- 134 mg
- Zinc
- 1.2 mg
- Vitamin A
- 1562 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 6.7 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.74 mg
- Niacin
- 3.9 mg
- Folate
- 238 mcg
- Water
- 42 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Submerge the trimmed chicken livers in the milk and refrigerate for 2 hours to draw out metallic flavors.
Drain the chicken livers from the milk and pat them completely dry using paper towels. Discard the soaking milk.
Melt the first 50g portion of butter in a skillet over medium heat, then saute the shallots, garlic, and thyme until the shallots are translucent and fragrant.
Increase the heat to medium-high and add the chicken livers. Sear until browned on the outside and they reach a safe internal temperature of 74C/165F.
Pour the Cognac into the skillet to deglaze, scraping up any browned bits from the bottom. Simmer until the alcohol aroma burns off and the liquid reduces by half.
Transfer the warm liver and shallot mixture to a food processor and puree until mostly smooth.
With the processor running, slowly drizzle in the melted 150g of butter followed by the heavy cream and kosher salt until fully emulsified.
Push the pureed mixture through a fine mesh sieve into a clean mixing bowl using a spatula or ladle.
Gently fold the drained 15g of green peppercorns into the strained parfait mixture so they are evenly distributed.
Spoon the mixture into a terrine mold or individual ramekins, tapping the containers gently on the counter to remove air bubbles. Smooth the top surface with an offset spatula.
Pour the melted clarified butter evenly over the surface to create an airtight seal. Garnish with the reserved green peppercorns if desired.
Transfer the sealed terrine to the refrigerator and chill overnight to allow the parfait to firm up and the flavors to mature.
Chef's Notes
- Clarified butter is essential for the seal because it contains no water or milk solids, which prevents premature spoiling and cracking in the fridge.
- Soaking the livers in milk is a classic French technique that leaches out excess blood and impurities, resulting in a significantly sweeter, milder flavor profile.
- Green peppercorns bring a bright, slightly acidic, and fruity heat that perfectly cuts through the intense richness of the butter and liver without overwhelming the palate like black pepper would.
- For the best consistency, ensure all your emulsion ingredients, the melted butter and the heavy cream, are warm or at room temperature so the warm livers do not seize upon contact.
- Always pull the parfait from the refrigerator 20 to 30 minutes before serving. Like a good cheese, the fats need to soften slightly to release their full aromatic potential and become spreadable.
Storage
Refrigerator: 1 week — Keep the clarified butter seal intact until ready to serve.
Freezer: 1 month — Wrap the terrine tightly in multiple layers of plastic wrap before freezing. Thaw gently in the refrigerator.
Troubleshooting
Parfait has a grainy or gritty texture
Cause: Livers were overcooked until dry, or the sieving step was skipped
Fix: Cannot be fixed texturally once set, but can be repurposed into a rustic pate rustique by pulsing with toasted nuts
Prevention: Ensure livers are just cooked through and always push the mixture through a fine mesh sieve while still warm
Butter separates from the puree
Cause: The liver mixture was too cold when the melted butter was added, breaking the emulsion
Fix: Return mixture to the processor and blend with a tablespoon of very hot water until it comes back together
Prevention: Process the livers while they are still warm from the pan
Top layer turns grey or brown
Cause: Oxygen exposure due to a cracked or insufficient butter seal
Fix: Scrape off the oxidized top layer; the parfait underneath is perfectly safe and flavorful
Prevention: Ensure the clarified butter layer is at least 3mm thick and coats edge to edge
Cultural Context
The parfait de foie de volaille is a cornerstone of French charcuterie and bistro culture, celebrated for elevating an inexpensive ingredient into a luxurious delicacy. Unlike a traditional rustic pate, a parfait requires a much higher ratio of butter and is strictly pureed and sieved to achieve a silk-like consistency. The addition of Madagascar green peppercorns gained immense popularity in the mid-20th century, adding a necessary botanical sharpness that slices through the decadent richness of the dish.
