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Chicken Liver Parfait

Put a large pan over medium heat. Melt 4 tbsp of duck fat onto the ban and wait for it to start bubbling. Saute the spring onions (shallots) until soft. Make sure they don't brown as this will change the overall flavor. Add the livers, the port and the thyme to the pan. Turn the heat up to high. You want to occasionally stir until the wine has reduced and the liver has turned a light brown. It's . . .

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Servings: 8

Prep Time: 00:05

Cook Time: 00:20

Main Ingredients

8 tbsp of duck fat

2 medium spring onions (finely chopped)

500 grams ( a pound) of chicken livers

1 tbs of thyme leaves (chopped)

1/3 cup of port wine

4 tbs of heavy cream

1 tsp of salt

Preparation

1Put a large pan over medium heat.

2Melt 4 tbsp of duck fat onto the ban and wait for it to start bubbling.

3Saute the spring onions (shallots) until soft. Make sure they don't brown as this will change the overall flavor.

4Add the livers, the port and the thyme to the pan. Turn the heat up to high. You want to occasionally stir until the wine has reduced and the liver has turned a light brown. It's important that the livers are still pink in the middle for the overall texture. This will take about 5 minutes.

5Transfer everything to a blender (we used a stab mixer). Add the remaining duck fat, the cream and the salt and blend until smooth.

6Get a sieve and with a spoon, rub the mixture into a bowl. This will create a light and fluffy texture.

7Cover and transfer to fridge for 3 hours. Enjoy!

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