Cockerel Liver Parfait with Tasmanian Pepperberry by Chef Jacques Reymond


4-6 (600g)


15 mins


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.


Liver Parfait

  • 300 g cockerel livers / 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


Start by finely crushing the pepper berries in a mortar using a pestle. Set aside.
Using a sharp knife, clean and trim the cockerel livers of any membrane or tubes. Heat the oil in a medium-sized frying pan over medium heat and seal the livers on all sides.

Add the shallots, garlic, mushrooms, and bush pepperberries. Season with a pinch of salt. Cook for 5-7 minutes until cooked through but still slightly pink. Add a touch of oil while cooking if necessary.

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

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

Meanwhile, make the jelly by soaking the gelatin leaves in a bowl of cold water. Add the stock, port, soy sauce, and crème de cassis to a small saucepan over medium-low heat and bring liquid to a simmering point. Take off the heat and add the gelatine. Stir. Once cool, pour over the parfaits and refrigerate. Cover with plastic film. The parfaits will keep in the fridge for 8 days.