Poultry Liver Parfait with Pear
Elevate your appetizers with this luscious Poultry Liver Parfait with Pear—a luxurious blend of velvety chicken liver mousse paired with delicately poached pears for a symphony of flavors. This refined recipe combines the richness of chicken livers emulsified with creamy butter and a splash of cognac for a decadent, ultra-smooth texture. The parfait is perfectly complemented by tender pears simmered with warm spices like cinnamon and star anise, adding subtle sweetness and aromatic depth. Serve this indulgent dish atop toasted baguette slices, perfect for entertaining or as an elegant starter. With its balance of savory and sweet, this recipe is ideal for food lovers seeking sophistication in every bite.
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Recipe Information
Ingredients
- 400 grams Chicken livers
- 250 grams Unsalted butter
- 2 pieces Shallots, finely chopped
- 1 clove Garlic, minced
- 50 milliliters Cognac or brandy
- 100 milliliters Whipping cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 pieces Pears
- 50 grams Sugar
- 300 milliliters Water
- 1 piece Cinnamon stick
- 1 piece Star anise
- 1 tablespoon Lemon juice
- 8 pieces Toasted baguette slices
Instructions
Prepare the chicken livers by trimming any sinew or connective tissue, then rinse and pat them dry with paper towels.
In a large skillet, melt 50 grams of the butter over medium heat. Add the shallots and garlic, and sauté until softened, about 3-4 minutes.
Increase the heat to medium-high and add the chicken livers to the skillet. Cook for 2-3 minutes on each side until browned on the outside but still slightly pink in the center.
Deglaze the skillet with the cognac or brandy, allowing the liquid to reduce by half, approximately 2 minutes. Remove the skillet from the heat and set aside to cool slightly.
Transfer the liver mixture to a blender or food processor. Add the whipping cream, salt, and black pepper. Blend until completely smooth.
Melt the remaining 200 grams of butter. With the blender running, slowly drizzle in the melted butter until fully incorporated. Strain the mixture through a fine sieve into a bowl for an extra smooth texture.
Pour the parfait mixture into ramekins or a terrine mold. Smooth the surface with a spatula, cover with plastic wrap, and refrigerate for at least 4 hours or overnight to chill and set.
While the parfait chills, prepare the poached pears. Peel the pears, slice them in half, and remove the cores with a melon baller or small spoon.
In a medium saucepan, combine the sugar, water, cinnamon stick, star anise, and lemon juice. Bring to a gentle simmer over medium heat.
Add the pear halves to the liquid and simmer for 15-20 minutes, or until tender. Turn the pears occasionally to ensure even cooking. Remove the pears from the liquid and let them cool before slicing thinly.
To serve, spread or scoop the poultry liver parfait onto toasted baguette slices. Garnish with the poached pear slices and a drizzle of the reduced poaching liquid if desired.
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 17.4 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 66 mg | 5% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 286 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
