The silky texture of this parfait results from keeping the livers rare when you cook them, so it's critical that you use only the freshest livers and consume within five days. Montenegro is a digestive liqueur that adds layers of citrus peel, spice and bitter herbs and a distinctly Italian accent.
800 g fresh chicken livers
800 ml milk
300 g butter, half of it diced
2 fresh bay leaves
fistful of thyme
5 eschalots (shallots), finely diced
4 cloves garlic, chopped
extra virgin olive oil
250 ml Montenegro
1 teaspoon ground white pepper
1/2 nutmeg, grated
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
250 ml brandy
120 ml cream
1. Soak the livers overnight in the milk then drain. Trim off any connective tissue and dry on kitchen paper.
2. Leave the diced butter at room temperature and melt the rest in a small saucepan with the bay and thyme. Set aside to infuse.
3. Sweat the eschalots and garlic in a medium pot with a little of the extra virgin olive oil until softened, then add the Montenegro and reduce down to a glaze.
4. Mix the spices together.
5. Lightly oil the livers and sear in a large pan over high heat in three batches, seasoning well with salt as you go. Flip and add a third of the diced butter and a third of the spice mix each time. Once seared to get some colour on each side, deglaze with a third of the brandy. Remove the livers as soon as the brandy goes in (the livers should be rare, and very pink in the middle), and then quickly boil the brandy and strain to a separate container. Wipe out the pan and repeat.
6. Remove the bay and thyme from the melted butter. In a blender, puree the livers with the reserved brandy mix, and the eschalot mix in two batches, adding the cream and melted butter as you go. Mix the batches together, check for seasoning and pass through a fine sieve. Pour into dishes or jars and set in the fridge, covered with cling film. Use within five days.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up