500 gram pheasant livers (chicken or duck livers are fine if you can’t find pheasant)
4 egg yolks
1 teaspoon brandy
1 tablespoon Calvados
½ tablespoon salt
1 teaspoon allspice
½ teaspoon freshly grated nutmeg
170gbutter, cut into 2cm squares
brioche, red onion marmalade and pickles
- Allow all the ingredients to come to room temperature.
- Combine all the ingredients, except for the butter and cream, in a food processor and blend until smooth.
- Add the butter one piece at a time until it’s incorporated. Pass through a fine strainer into a mixing bowl and stir in the cream.
- Pour the mix into a medium solid steam tray lined with cling film. Cover with foil and Steam at 80°C for 30 minutes. It’s cooked when you poke a toothpick into the centre and it comes out clean. It should have the slightest wobble when agitated, like a crème brûlée.
- Remove the parfait from the steam oven and allow it to cool. When the parfait is at room temperature put it in the fridge and leave overnight.
- Spread the parfait on to warm brioche as an entrée. Garnish with red onion marmalade and pickles to balance the richness.