Today is La Fête Nationale, celebrated around the world every July 14 as Bastille Day!

When I think of French food, I dream of romantic picnics beneath the Eiffel Tower, with a warm crusty baguette, an array of charcuterie including a huge chunk of pâté – some cheeses and maybe some Champagne, but definitely some pâté, lots of pâté.

You may however notice that the title of this blog post refers to parfait and not pâté. Parfait, French for the word ‘perfect’ is actually pâté which has been put through a sieve so it has a smoother and more velvety texture.

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chickenliverparfait-23

Despite the fancy name, parfait is dangerously easy (and cheap) to make; so easy that I’ve even put together a demonstration video:

This recipe includes instructions for cooking with and without the Tefal Cuisine Companion.

Chicken Liver Parfait
Serves 12
Print
Prep Time
15 min
Cook Time
30 min
Total Time
2 hr 45 min
Prep Time
15 min
Cook Time
30 min
Total Time
2 hr 45 min
316 calories
3 g
516 g
23 g
23 g
13 g
135 g
111 g
1 g
1 g
8 g
Nutrition Facts
Serving Size
135g
Servings
12
Amount Per Serving
Calories 316
Calories from Fat 200
% Daily Value *
Total Fat 23g
35%
Saturated Fat 13g
63%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 516mg
172%
Sodium 111mg
5%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
1%
Sugars 1g
Protein 23g
Vitamin A
250%
Vitamin C
5%
Calcium
4%
Iron
60%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1kg chicken livers
  2. 100g eshallot onions
  3. 2 garlic cloves
  4. 250g butter
  5. 2 tablespoon cognac, sherry, brandy or port (feel free to booze it up)
  6. 200ml crème fraîche
  7. 4 fresh sage leaves, finely sliced
  8. Salt and pepper to season
  9. Garnish
  10. Fresh sage leaves
  11. Whole black peppercorns
Instructions
  1. Preheat oven to 100°C, place butter into an over-safe sauce and slowly melt it in the oven until the butter has bubbled and become clear with bits floating on the top (approx 5 - 10 minutes). Skim away the impurities at the top; you want the clarified butter section in the middle so gently strain it with a muslin or pour it into a jar, taking care not to disturb the milky solids at the bottom. Set the clarified butter (ghee) aside to cool.
  2. Clean and wash the livers, removing any sinew. Trim into even sized pieces.
  3. Peel the shallots and garlic and finely chop. Add 2 tablespoons of the melted butter in a heavy frying pan and sautee until soft and tender, and remove onto a plate.
  4. In the same pan, fry the liver and sage in batches for a few minutes on each side, taking care not to overcook the liver as they will lose their smooth texture and become grainy. They should be a little pink in the middle.
  5. Pour in the cognac/brandy/sherry/port and set alight to burn off the alcohol.
  6. Transfer the livers into a food processor along with the shallots and garlic, add the crème fraîche, season with salt and pepper and blitz until it is a smooth paste. Add half of the remaining butter and continue to blitz.
  7. The pâté will be delicious as is, but for something more special, push the pâté through a sieve for a smoother, silkier consistency.
  8. Divide the mixture into 4 or 5 ramekins or terrine dishes. Make sure the top of the parfait is as flat as possible. Decorate with peppercorns and sage leaves and pour the remaining clarified butter so the parfait is completely covered.
  9. Place in the fridge to set for at least 2 hours.
  10. Serve with toasted brioche or baguette and cornichons.

  11. Tefal Cuisine Companion Method
  12. Heat butter in the bowl fitted with the mixer for 5 - 10 minutes at 100°C on speed 1 or until the butter has bubbled and become clear with bits floating on the top. Skim away the impurities at the top; you want the clarified butter section in the middle so gently strain it with a muslin or pour it into a jar, taking care not to disturb the milky solids at the bottom. Set the clarified butter (ghee) aside to cool and rinse the Cuisine Companion bowl.
  13. Clean and wash the livers, removing any sinew. Trim into even sized pieces.
  14. Peel the shallots and garlic and place in the bowl fitted with the ultrablade knife. Mix at speed 12 for 10 seconds.
  15. Replace the ultrablade knife with the mixer. Add ¾ of the butter, the cognac/brandy/sherry/port, the sage and the chicken livers. Launch the P1 slow cook program for 12 minutes.
  16. At the end of the program, replace the mixer with the ultrablade knife, add the crème fraîche, season with salt and pepper and mix at speed 12 for 30 seconds. Using a spatula, scrape the edges of the bowl and bring the mixture to the middle. Mix again for 10 seconds.
  17. The pâté will be delicious as is, but for something more special, push the pâté through a sieve for a smoother, silkier consistency.
  18. Divide the mixture into 4 or 5 ramekins or terrine dishes. Make sure the top of the parfait is as flat as possible. Decorate with peppercorns and sage leaves and pour the remaining clarified butter so the parfait is completely covered.
  19. Place in the fridge to set for at least 2 hours.
  20. Serve with toasted brioche or baguette and cornichons.
beta
calories
316
fat
23g
protein
23g
carbs
3g
more
Adapted from Tefal Cuisine Companion 1 Million Menus
I Ate My Way Through http://www.iatemywaythrough.com/
Booze and pâté is a time-honoured tradition you shouldn’t mess with. Flavour yours with as much or as little port, cognac, sherry or brandy as you like. I used a combination of cognac and sherry because it was what I had on hand. In terms of herbs, French Provencal herbs such as thyme or sage work well. Texture-wise, adding double cream or crème fraîche will produce a luxurious silky mousse-like mouth-feel. I also love a strong pepper hit so I’ve garnished my parfaits with whole black peppercorns and whole sage leaves for a rustic home-made touch.

The clarified butter seal will enable the flavours to develop further without spoiling, but that’s only if the parfait can last that long in your household!

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For more information on the Tefal Cuisine Companion, go to cuisinecompanion.com.au.

Video & photos taken on Canon 5D Mark III, camera equipment from Discount Digital Photographics

I Ate My Way Through received the Cuisine Companion as promotional consideration from Tefal. As usual, all opinions are our own.

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Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.