Boneless Chicken Recipe
Gourmet Foie Gras Parfait
Photo Description:
You can see that this foie gras recipe is really appetizing and the pate looks creamy and smooth. It has an attractive pinkish brown color and a spiced, creamy flavor, accented with the wine and brandy. If you have been thinking about making chicken liver pate at home, this is a really good foie gras d'oie recipe to make. There are quite a few ingredients but they combine well and there is nothing hard about making this chicken liver pate and melba toast recipe. The hardest thing about it will be limiting yourself to just eating a little because it is so tasty!
Chicken Liver and Foie Gras Parfait with Melba Toast
Making chicken liver pate is something that a lot of people never get around to, even if they have made lots of other chicken recipes, but homemade chicken liver pate is very tasty. Foie gras is added to the chicken liver in this recipe to make a delicious parfait. Making chicken liver pate is very simple and lots of people never consider making their own. Homemade foie gras pate served with homemade melba toast makes a wonderful appetizer and your guests will be amazing with this tasty dish. You can keep it a secret how easy it was to prepare!
The combination of cream, allspice, brandy, eggs, Madeira wine and more give a sophisticated flavor to this foie gras with melba toast recipe and all the flavors go together very nicely here. There are lots of different types of pate but chicken liver pate is one of the most popular ones. Each country has its own pate recipes and thoughts about making chicken liver pate and what to add to it, but this recipe is classically French in style and the resulting pate is heavenly in flavor and texture too.
So, what is foie gras exactly? It is the liver from a specially fattened goose. Foie gras has a wonderfully rich flavor. Foie gras can also be made from duck liver but foie gras d'oie is goose liver pate. This recipe is served with homemade Melba toast, which is very simple to make, and goes perfectly with this wonderful foie gras recipe. You could serve crackers instead, if you prefer.
Gourmet Foie Gras Parfait
Ingredients -
For the Chicken Liver and Foie Gras:
1 pint milk
1 lb foie gras
1 garlic clove
2 bay leaves
¼ teaspoon curry powder
1 tablespoon Madeira wine
8 peppercorns
14 teaspoon allspice
1 tablespoon brandy
½ cup heavy cream
6 egg yolks
4 oz unsalted butter, melted then cooled to room temperature
1 lb chicken livers
Salt and black pepper to taste
For the Melba Toast:
4 slices bread
Preparation:
Combine the milk, peppercorns, brandy, Madeira, allspice, garlic, bay leaves, and curry powder in a large bowl.
Add the chicken livers and foie gras.
Refrigerate, covered, for 24 hours.
Remove the chicken livers, foie gras, and reserve.
Discard the marinade.
Mix the chicken livers, foie gras, butter, egg yolks, and heavy cream until smooth in a blender. Sieve the mixture and season to taste.
Line a terrine mold with plastic wrap and pour the mixture into it.
Cook for 40 minutes in a hot water bath, making sure the water stays below 182 degrees F.
Remove and chill.
Preheat a broiler to high and toast the bread on both sides.
Remove the crusts then slide a sharp knife between the toasted edges so you have 8 pieces of bread toasted on one side. Cut each piece into four triangles and toast under the broiler with the untoasted slices facing up, until golden.
(Serves 4)