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Poultry Liver Parfait With Pear

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Ingredients

Adjust Servings:
1/2 lb poultry chicken liver, trimmed
2 shallots, minced
2 tablespoons unsalted butter
1/4 cup white wine
1 tablespoon cognac
2 teaspoons sugar
1/2 teaspoon fresh oregano
3/4 cup heavy cream
salt and pepper
1 firm pear, but ripe finely diced in 1/4 inch
2 teaspoons marmalade
2 teaspoons lemon juice
fresh chives, finely chopped, to garnish

Nutritional information

221.2
Calories
150 g
Calories From Fat
16.7 g
Total Fat
9.9 g
Saturated Fat
181.8 mg
Cholesterol
41.6 mg
Sodium
9.6 g
Carbs
0.9 g
Dietary Fiber
5.6 g
Sugars
7.4 g
Protein
70g
Serving Size

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Poultry Liver Parfait With Pear

Features:
    Cuisine:

    I've liked other recipes by Ricardo, but this one just did not please us that much. I think it was mainly a texture thing - this is a mousse-like consistency, and that somehow just did not work with the liver. I would also add a pinch of nutmeg or allspice to the pate. This was very interesting to try, and I definitely see it as a dinner party type of dish.

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Poultry Liver Parfait With Pear, Can be done a day ahead Add the garnish before serving It can be served as an appetizer in shot glasses (12 servings) Or it can be served as starters (6 servings) in espresso cups, martini glass It comes from Ricardo , I’ve liked other recipes by Ricardo, but this one just did not please us that much I think it was mainly a texture thing – this is a mousse-like consistency, and that somehow just did not work with the liver I would also add a pinch of nutmeg or allspice to the pate This was very interesting to try, and I definitely see it as a dinner party type of dish


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    Steps

    1
    Done

    Poultry Liver Mousse : in a Skillet, Brown Poultry Liver and Shallots in Butter at High Heat. Add Salt and Pepper. Deglaze With Wine and Cognac. Let Reduce by Half or Until the Liver Is Pink.

    2
    Done

    in Food Processor, Reduce the Liver in a Smooth Puree With Sugar, Oregano and 1/4 Cup of Heavy Cream. Strain in a Sieve. Cover and Refrigerate About 45 Minutes or Until Completely Cold.

    3
    Done

    in Another Bowl, Whip Remaining Heavy Cream Until Soft Peaks. With a Spatula, Add Whipped Cream to Liver Mousse by Folding. Adjust Seasonings.

    4
    Done

    to Serve as Appetizer, Distribute in Shot Glasses. Cover and Refrigerate About 45 Minutes or Until Ready to Serve. to Serve as a Starter, Distribute in Espresso Cups, Martini Glass or Other Small Bowl That Contains 1/3 Cup.

    5
    Done

    Garnish: in a Bowl, Stir All Ingredients. Add Salt and Pepper. When Ready to Serve, Garnish Each Serving With 1 Teaspoon of the Garnish. Garnish With Chives, If Wanted.

    Avatar Of Leilani Cooper

    Leilani Cooper

    Culinary artist infusing her dishes with creativity and a sprinkle of whimsy.

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