Chicken liver parfait recipe

Chicken liver parfait.
Chicken liver parfait. 

Don't be afraid of making your own parfait, it really is surprisingly easy. Parfait is pretty much the same as pate, but it's always smooth, where pate can be more chunky. Try to source the freshest free-range chicken liver from your local butcher. When making it at home, pour it into a jar and set it in the fridge with a little melted butter on top to keep it from oxidising.


400g chicken livers, trimmed

1 tsp grapeseed oil

1 clove garlic, peeled and sliced

1 eschalot, peeled and sliced

40ml port

40ml Madeira

100ml hard butter, diced

50ml cream

salt and pepper


On a high heat, cook the chicken livers quickly in the oil until browned but still pink in the middle. Remove from the pan and set aside.

In the same pan, gently cook the garlic and eschalot for three minutes.  Carefully add the alcohol and simmer to reduce to a syrup, about five minutes.

Remove from heat, pour into a blender, add the livers, butter and cream, blend, season then strain through a sieve into a pot or jar and chill for four hours before serving.

To serve: At The Ducks we serve it with chicken skins, fried bread, red currants and herbs from the garden, but simply spreading it over warm toast is just as good. If you're going over to see friends, take a pot of parfait with a loaf of fresh bread, it's perfect to share.

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Tip: Trim all the sinew from the chicken livers for a cleaner taste and finish.