All recipes

This recipe is intermediate

Pork Liver Parfait with Nut Crunch

2 hours Cook time 30 minutes Prep time 8 to 10 servings

Ingredients

Maple nut crunch

Herb butter

Preparation

In The Oven

  1. Using a spatula, combine butter and herbs in a bowl. Season and set aside.
  2. Place liver in a bowl in the sink and let cold water run over it for about 10 minutes to flush out impurities. Cut into large pieces.
  3. In a pot, bring port and whisky to a boil. Add garlic, bay leaf, thyme and shallot, and reduce over low heat until mixture has thickened to a syrupy texture. Strain with a sieve and set aside.
  4. In a bowl, combine liver pieces, eggs, butter and port-whisky mixture. Cover and let stand for 1 hour at room temperature.
  5. Preheat the oven to 310°F (155°C).
  6. Use a food processor to puree liver mixture until smooth. Press liver mixture through a strainer with a spatula to remove as much liquid as possible.
  7. Line a lightly moistened terrine mould with plastic wrap.
  8. Pour liver puree into the mould, gently fold plastic wrap over puree and cover. Place mould into a baking dish and fill the dish three-quarters full with water.Bake for 1 hour 30 minutes. Remove from oven and refrigerate until completely cooled.
  9. Unmould terrine, using a chef’s knife to trim sides so they are smooth.
  10. Flip terrine over onto a piece of plastic wrap. Using a spatula, coat all sides with herb butter. Wrap parfait with plastic wrap and refrigerate until butter sets.
  11. When ready to serve, remove plastic wrap. Slice with a hot knife. Serve on croutons with nut crunch.

Maple Nut Crunch

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, combine nuts and maple syrup. Spread out nuts on a baking sheet lined with parchment paper or a silicone mat. Bake for 10 minutes or until nuts are golden.

Nutritional value (per serving)

  • 569 calories
  • 12 g of proteins
  • 10 g of carbohydrates
  • 52 g of fat
  • 2 g of fibres
  • 5 g of sugar
  • 64 mg of sodium

You may also like

Back to top