Cockerel Liver Parfait with Tasmanian Pepperberry by Jacques Reymond

Name: Cockerel Liver Parfait with Tasmanian Pepperberry by Jacques Reymond
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 300 g cockerel livers; OR; 300 g Moorabool Valley duck livers; 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; 6 g gelatine leaves; 200 ml chicken stock; 50 ml port; 30 ml soy sauce; 3 tablespoons crème de cassis

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.