Cockerel Liver Parfait with Tasmanian Pepperberry by Jacques Reymond

Cockerel Liver Parfait 1
Cockerel Liver Parfait 2
Cockerel Liver Parfait 3
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Cockerel Liver Parfait 8
Cockerel Liver Parfait 9
Cockerel Liver Parfait 10
Cockerel Liver Parfait 12

Serves

4-6 (600g)

Prep

15 mins

Cooking

60 mins

A rich, silky-smooth parfait with the lovely high note of Tasmanian pepperberry. You can use cockerel livers, which the livers have a firm texture and amazing flavour.

Ingredients

Liver Parfait

  • 300 g cockerel livers SHOP NOW OR
    300 g Moorabool Valley duck livers SHOP NOW
  • 1 tablespoon Tasmanian pepperberries
  • 3 tablespoon vegetable oil
  • 3 shallots, finely sliced
  • 4 cloves garlic, finely sliced
  • 150 g button mushrooms, sliced
  • 60 ml red balsamic vinegar
  • 50 ml brandy
  • 60 ml white wine
  • 50 ml soy sauce
  • 50 ml Worcestershire sauce
  • 100 ml port
  • 3 sprigs of wild thyme
  • 250 g unsalted butter, softened at room temperature
  • Salt

 

Jelly

  • 6 g gelatine leaves
  • 200 ml chicken stock
  • 50 ml port
  • 30 ml soy sauce
  • 3 tablespoons crème de cassis

Method

Part 1: Prepare Cockerel Liver Parfait

Step 1: Crush Pepper Berries

  • Start by finely crushing the pepper berries in a mortar using a pestle. Set aside.

Step 2: Clean and Seal the Cockerel Livers

  • Using a sharp knife, clean and trim the cockerel livers of any membrane or tubes.
  • Heat oil in a medium-sized frying pan over medium heat.
  • Seal the livers on all sides.

Step 3: Cook Liver Mixture

  • Add shallots, garlic, mushrooms, and bush pepper berries to the pan.
  • Season with a pinch of salt.
  • Cook for 5-7 minutes until livers are cooked through but slightly pink.
  • Add a touch of oil while cooking if necessary.

Step 4: Deglaze and Reduce

  • Deglaze with vinegar and brandy, then reduce by half.
  • Add white wine, soy sauce, Worcestershire sauce, port, and wild thyme.
  • Cook for 10-15 minutes, stirring regularly, until liquid is reduced by two-thirds.
  • Remove from heat and allow to cool until quite warm but not hot. (If the livers are too hot when you add the butter, it will split.)
  • Remove the wild thyme sprigs.

Step 5: Blend and Sieve

  • Place the mixture in a food processor and blend until smooth.
  • Check for seasoning.
  • Add butter progressively until well incorporated.
  • Pass the mixture through a fine sieve.
  • Spoon into ramekin dishes, cover, and allow the parfait to cool.

 

Part 2: Make Wild Thyme Jelly

Step 6: Prepare Jelly Mixture

  • Soak gelatin leaves in a bowl of cold water.
  • In a small saucepan over medium-low heat, combine stock, port, soy sauce, and crème de cassis.
  • Bring the liquid to a simmering point.

Step 7: Add Gelatin and Refrigerate

  • Take off the heat and add the soaked gelatin leaves. Stir until dissolved.
  • Once cool, pour the jelly mixture over the parfaits in the ramekin dishes.
  • Refrigerate and cover with plastic film.
  • The parfaits can be kept in the fridge for up to 8 days.

Enjoy your delicious Cockerel Liver Parfait with Tasmanian Pepperberry!

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