Foie gras and chicken liver parfait

michelle taylor

michelle taylor

14th January 2011
michelle taylor

Foie gras and chicken liver parfait

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Foie gras and chicken liver parfait recipe a try?


  • Chicken livers : 275g
  • foie gras : 275 g
  • 5 eggs
  • butter : 400g
  • For the marinade :
  • Red port : 125ml
  • Madeira : 125 ml
  • Cognac : 50 ml
  • Fine salt : 15 gram
  • Banana shallot(s) : 1 Whole
  • Garlic clove : 1
  • Fresh thyme : 1 sprig


Finely slice the shallot and chop the garlic.
Add the shallot, garlic and thyme leaves to a saucepan with the alcohol and some salt. Place on a medium heat and reduce to a syrup.
Chop the foie gras and chicken livers.
Melt the butter and break the eggs into a bowl.
In a wide bottomed pan over a very low heat begin to heat the chicken livers and foie gras. Bring the heat up to about 37'C.Warm the eggs in a sauce pan and warm the butter. (Ensure the butter is at approximately the same temperature as the eggs and the livers.)
In a food processor, blitz the marinade and then add the chicken livers and foie gras.
Keep blitzing this mixture at a high speed and begin to add the eggs until they are all incorporated, then slowly add the butter until you have a glossy mixture. Pass through double sieve into cling wrapped dish or ind dish, place in a warm bain marie and cook at 100oc until just cooked slight wobble,

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.