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Pork Liver Parfait with Nut Crunch

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

    Ingredients

    Maple nut crunch ingredients

    Herb butter ingredients

    Preparation

    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 155 °C (310 °F).
    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 Preparation

    1. Preheat oven to 200 °C (400 °F).
    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 proteins
    • 10 g carbohydrates
    • 52 g fat
    • 2 g fibre
    • 5 g sugar
    • 64 mg sodium
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