Parfait of Chicken Livers and Foie Gras

INGREDIENTS:1 Tbsp. brandy
1 pint milk
8 peppercorns
¼ tsp. allspice
1 Tbsp. Madeira
¼ tsp. curry powder
1 garlic clove
2 bay leaves
1 lb. foie gras
1 lb. chicken livers
6 egg yolks
4 oz. butter, unsalted, melted and cooled to room temperature
½ cup heavy cream
as needed, salt
as needed, pepper

Red Onion and Orange Marmalade:
3 ½ cups orange juice
¼ cup champagne vinegar
1 cup sugar
2 cups julienne

Register to view the full article

Register for Access!

Already a member? .