Bring all ingredients to kitchen temp before you start.
Finely slice the shallots and sweat in a little rapeseed oil with the thyme leaves until tender. Add the port and maderia and reduce on a high heat until the mix starts to go thick and resemble syrup. Reduced by about 9/10ths
Once cooled to room temp and shallot mix to a thermomix blender along with the chicken livers. Blitz on full speed to 40°c.
Once the mix reaches 40°c continue blitzing and add both the salts and the Foie gras.
Gradually ad the butter which by this point must be on the verge of melting.
Add the eggs and switch off the thermomix. Pass mix through a chinois and pour into your moulds
Cook in a bain marie at 95°c for 10 mins or until the parfait has set
Transfer the parfaits to the fridge to set up further. Once cooled in the fridge you can set a thin film of jelly on top. I like to accompany the parfait with poached apricots so i use the poaching liquid to make my jelly