Poultry Liver Parfait Recipe by The Europe Hotel & Resort

This Poultry Liver Parfait recipe by Executive Chef Alex Nahke and his culinary team at The Europe Hotel & Resort in Kerry is guaranteed to be a crowdpleaser this festive season. With the smooth richness of chicken liver and the deep, savory flavor of duck liver, it’s a creamy, indulgent bite that’s sure to impress!

Bake the brioche bread to serve alongside it for the full wow-factor, or simply slather it on crisp crackers or whatever bread you have on hand.

Parfait of Poultry Liver Ingredients:

1kg Chicken liver
1kg Duck Liver
2 lbs Butter (diced small & frozen)
350ml Red Wine
350ml Port
1 Apple or Plum
1 teaspoon of Thyme
6 Shallots, chopped
Zest of ½ lemon
Salt, pepper & nutmeg

Parfait of Poultry Liver Cooking Method:

Gently sauté shallots, then add apple or plum and thyme.
Pour in wine, port and reduce the mixture by half.
Cook the liver, ideally in a vacuum bag steamed at 68°C for approximately 20 minutes.
Alternatively, cook over low heat in a frying pan for 15 minutes, ensuring it doesn’t brown.
Once the liver is partially cooked, blend it with the reduced mixture in a blender.
Gradually incorporate ice-cold butter into the blend.
Season the mixture with salt, pepper, and nutmeg. Fill moulds halfway with the mixture and chill.
Transfer the remaining mixture to a piping bag, cool to 5°C within 90 minutes, and store chilled with proper labelling and dating.

Porcini Butter Ingredients:

2lbs Butter
35g Dried porcini

Porcini Butter Cooking Method:

Melt the butter with the dried mushrooms to infuse it with the mushroom flavour for 30 minutes.
Strain off the mushrooms and blend the butter with a whisk until creamy and solid.
Keep it in your freezer for the next batch of Brioche!

Brioche Ingredients:

450g Plain flour
30g Fresh yeast
4 Eggs
20g Salt
170g Soft Porcini butter (recipe above)
40g Milk
40g Sugar

Brioche Cooking Method:

Combine flour, yeast, milk, egg, and sugar in a mixing bowl.
Use a dough hook to mix slowly, gradually adding butter until the dough pulls away from the sides of the bowl.
Let the dough rise in a warm place until it doubles in size.
Shape the dough into balls, place them in a mould of your choice, and allow them to rise again.
Brush the dough with egg wash and sprinkle with porcini dust (made from dried porcini mushrooms, possibly leftover from the butter mix).
Bake at 145°C for 15 minutes.

Brioche Soil Cooking Method:

Bake brioche trimmings in the oven at 170°C for 10 minutes, or until golden brown.
Blend the baked trimmings with a small amount of cocoa powder and season with salt.

Jelly Coating Ingredients:

500ml Blood Orange Puree
5 Gelatine leaves

Jelly Coating Cooking Method:

Heat the puree and dissolve the gelatine in it.
Allow the mixture to cool until it is nearly set, then dip the rounded top of the chilled parfait mould into the puree.
Place the dipped parfait on a wire rack to cool further, preparing it for assembly.

Assemble the Plate:

Spread the brioche soil evenly on the plate.
Pipe the parfait from the piping bag onto the plate in the shape of a stump.
Place the jelly-coated half-moon on top of the parfait stump, creating the appearance of a mushroom.
Garnish with micro-herbs to resemble forest flora.
Serve alongside warm porcini brioche.