Chickenliver parfait with smoked bacon
This chicken liver paste mousse recipe comes from Welsh chef James Samlin. The perfect hors d’oeuvre, put it in a thermos and topped with crispy bacon.
SERVES: 20
Ingredients:
800 g chicken liver
200 g foie gras
8 slices of bacon (unsmoked), chopped
150 g shallots, chopped
8 garlic cloves, chopped
50 ml port wine
50 ml sherry
50 ml brandy
2.5 g Rose salt
500 g butter, cut into small cubes
30 g French whipped cream crème fraîche
100 g smoked bacon, cut into small slices, a
little salt and pepper
Method:
- Preheat the oven to 110°C. In a non-stick frying pan, add the foie gras and fry for 2 minutes until they are colored. Repeat the same procedure for the chicken livers. Set aside and set aside.
- In the same pot, add the bacon and fry to get the oil, then add the shallots and garlic and fry for about 5 minutes, until tender. Pour in half of the port wine, half of the sherry and half of the brandy concentrate, season with salt and pepper, and fry the foie gras and chicken liver in a blender to crush.
- Take a pot and condense the remaining three half of the wine to half and put it in the mixer again, then add the butter cubes, and operate in batches: put a few pieces at a time and stir until all are added and mixed; (about 3-5 Minutes, the mixture should become smooth and shiny). Finally, the mixture is sieved, mixed with French whipped cream, and poured into the foie gras mold lined with double-layer plastic wrap, and
the mold filled with the foie gras is placed Put half of the water in the baking dish, put it in the preheated oven and bake for 1 hour. - Remove the foie gras mold from the oven, cool to room temperature and then put it in the refrigerator for 1 hour.
- Combination for serving: Fry the smoked bacon until crisp, then cut into thick and small cubes. Once the foie gras is completely cooled, put it in a piping bag (with a piping mouth) with a spoon, squeeze it into 20 small glassware, sprinkle with chopped bacon, and garnish with miniature vegetable seedlings and serve.
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