Chicken Liver Parfait

Ingredients:

1 kg trimmed lean duck livers
250g unsalted butter
8 x egg yolks
1/4 pt good brandy
1 pt double cream
Salt, Black pepper, Ground nutmeg

Method:

1. Melt butter very slowly and allow to clarify. Cool slightly

2. In a liquidiser blend the livers, egg yolks and brandy until smooth

3. Steam in the butter slowly

4. Stream in the cream slowly

5. Strain through a sieve and season

6. Pour into a prepared terrine mould and cook very slowly in a water bath at 150°c

7. After 30 minutes cooking test the centre with a skewer. Repeat test every 10 minutes after that and if it comes out clean it is cooked

It is very important to cook this parfait slowly so it eats smooth when cold and not grainy