Chicken liver parfait, pickled watermelon rind and herbs by Sally Abé

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cognac

🥗Healthier: brandy

💰Cheaper: white wine

Brandy or white wine can provide similar flavor profiles at a lower cost.

Clean chicken livers by removing any connective tissue and fat.

Rinse the livers under cold water and pat dry with paper towels.

Melt half the butter in a skillet over medium heat and add shallots and garlic; sauté until translucent.

Add the chicken livers and cook until browned on the outside but still pink inside, about 3-5 minutes.

Stir in thyme, bay leaf, and cognac; cook for another minute until the alcohol evaporates.

Remove from heat and let cool slightly; discard bay leaf.

Transfer the liver mixture to a food processor and blend until smooth.

Add the remaining butter and heavy cream; blend until fully incorporated and creamy.

Season with salt, black pepper, and nutmeg to taste; blend again to combine.

Pour the mixture into a terrine or small jars; smooth the top with a spatula.

Cover with plastic wrap and refrigerate for at least 4 hours or until set.

Serve with toasted bread and cornichons, garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens