300 g Chicken Liver
100 g. Duck Livers soaked in buttermilk overnight
1 Clove Garlic
35 g Shallots Sliced
1/3 c. Port
1/3 c. Sherry
1/3 c. Brandy
300 g Butter melted but not hot
1 Sprigs of Thyme
1 Bay Leaf
1 ½ t Salt
Purchasing and Prep
Drain the livers and rinse them with water gently until the milk is rinsed away. Remove the livers from the water and place on a sheet tray lined with parchment and season the livers with curing salt lightly (use no more than a teaspoon).
Place the garlic, shallots, port, sherry, brandy, peppercorns, thyme and bay in a pot and reduce by half. Be careful the pot will ignite keep under the hood away from downspouts.
Remove the thyme and bay then place the reduction with the butter, salt, eggs and livers in a blender and blend on high. Only blend for a short time to make a smooth puree, but not too long so that is does not add too much air, which will make the parfait crumbly after baked.
Strain the puree into a plastic container. It is important that the livers touch non-reactive surfaces to prevent browning.
Line a terrine mold . Cover the parfait with parchment and then cover the hotel pan with aluminum foil. Pierce the tin foil several times and cook the parfait at 250 degrees for 20-25 minutes or until they are set with no jiggle in the center.