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Chicken Liver Parfait with California Raisins and California Raisin Relish

Yields4 ServingsTotal Time1 hr 30 mins

Chef Sakchai Ditsakul
Board Committee, Thailand Chefs Association

Chicken Liver Parfait
 400 g Chicken Liver
 10 g Butter
 2 g Rosemary
 20 g Shallots
 5 g Garlic
 80 ml Brandy
 80 g Melted Butter
 2 Eggs
 8 g Sugar
 5 g Kosher Salt and Pepper
 60 ml Cooking Cream
California Raisin Relish
 60 g California Raisins, soaked in brandy
 15 g Orange Zest
 120 g Sugar
 40 g Butter
 30 ml Honey
 80 g Shallots
 1 Bay Leaf
 Salt and Pepper
Garnish
 24 g California Raisins, soaked in brandy
 15 g Salad Leaves
 20 g Pistachios, roasted
 8 pcs Orange Segments
 1 pc Orange Zest
 Olive Oil
Chicken Liver Parfait
1

Clean chicken liver by soaking it in milk for 30 minutes and then sauté with garlic, shallots, chopped rosemary, salt and pepper. When liver is partially cooked, pour brandy over it and set aside.

2

Place the liver in a blender and add sugar, cream, eggs and melted butter. Blend until smooth.

3

Pass the liver paste through a sieve and put into a mould. Bake in an oven at 150 C for 45 minutes. Allow to cool and then set in the refrigerator overnight.

California Raisin Relish
4

Sauté shallots in butter and add bay leaves, orange juice, honey and orange zest. Reduce the liquid and then add the marinated raisins. Set aside.

Assembly
5

Top the liver paste with brandy-soaked raisins, pistachios, orange zest and raisin relish.

6

Add orange segments, salad leaves and olive oil.

Nutrition Facts

Servings 4