Rich French Chicken Liver Parfait by Justbenjicooking

Ingredients

• 500g (1.1 lb) chicken livers, cleaned
• 250g (9 oz) unsalted butter, room temperature
• 100g (3.5 oz) duck fat, softened
• 4 large egg yolks
• 150ml (2/3 cup) heavy cream, boiling
• 2 tbsp cognac
• 1 tsp fine sea salt

Instructions

1. Combine the room temperature butter and soft duck fat in a high-speed blender and blend until completely smooth.
2. Add the cleaned chicken livers one or two at a time while blending on medium speed until the mixture is uniform and smooth.
3. Add the egg yolks one at a time, blending briefly after each addition.
4. Pour in the boiling cream, salt, and cognac, and blend until fully emulsified.
5. Pass the mixture through a fine-mesh sieve into a bowl to ensure a perfectly silky texture.
6. Pour the mixture into terrine molds and place them in a deep baking tray.
7. Fill the baking tray with hot water until it reaches halfway up the sides of the molds to create a bain-marie.
8. Bake at 100°C (212°F) until the center of the parfait reaches 60°C (140°F), approximately 30-40 minutes.
9. Remove from the oven, cool to room temperature, then refrigerate overnight until completely set.