Prepare to tantalize your taste buds with a show-stopping French-inspired dish that combines the rich, velvety texture of chicken liver parfait with the succulent, crispy roast duck breast. This isn't just a recipe; it's a gastronomic journey that transforms ordinary ingredients into an extraordinary culinary masterpiece that will leave your dinner guests absolutely speechless. Get ready to elevate your cooking skills and impress even the most discerning food lovers with this surprisingly simple yet incredibly sophisticated dish!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 300g chicken livers
- 100g butter
- 1/2 cup cream
- 2 slices of roasted duck breast
- 4 cups arugula
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Begin by preparing the chicken liver parfait. Rinse the chicken livers under cold water and remove any sinew or fat. Pat them dry with paper towels.
- In a skillet, melt 50g of butter over medium heat. Once melted, add the chicken livers to the skillet. Sauté for about 5-7 minutes until they are browned on the outside but still slightly pink inside.
- Remove the skillet from heat and let the livers cool for a few minutes. Transfer the livers to a food processor.
- Add the remaining 50g of butter, 1/2 cup of cream, and a pinch of salt and pepper to the food processor with the chicken livers. Blend until smooth and creamy. Adjust seasoning to taste.
- Transfer the parfait mixture into a serving dish or individual ramekins. Cover with plastic wrap and refrigerate for at least 30 minutes to set.
- While the parfait is chilling, prepare the roast duck breast salad. If the duck breast is not already roasted, season with salt and pepper, and sear it skin-side down in a hot skillet until the skin is crispy. Flip and cook for an additional 5-7 minutes until cooked to your liking. Let it rest before slicing.
- In a large bowl, combine the arugula and Dijon mustard. Toss gently to coat the greens evenly with the mustard.
- Slice the rested duck breast thinly and arrange it on top of the dressed arugula.
- Once the chicken liver parfait has set, remove it from the refrigerator. Serve the parfait alongside the roast duck breast salad, garnished with additional cracked pepper if desired.
- Enjoy your Chicken Liver Parfait and Roast Duck Breast Salad as a delightful French-inspired meal!
Tips
- Choose Fresh Ingredients: Select the highest quality chicken livers and duck breast for the most authentic flavor.
- Temperature is Key: When sautéing chicken livers, ensure they're browned on the outside but still slightly pink inside to maintain a creamy texture.
- Smooth Parfait Technique: Use a food processor and blend thoroughly to achieve a silky, smooth parfait consistency.
- Duck Breast Searing Trick: Start with a cold skillet and cook skin-side down to render the fat and create a perfectly crispy skin.
- Chilling Time Matters: Allow the parfait to set in the refrigerator for at least 30 minutes to develop its rich, smooth texture.
- Mustard Dressing Hack: Whisk the Dijon mustard thoroughly with the arugula to ensure even coating and maximum flavor.
- Serving Suggestion: Serve the parfait slightly chilled and the duck breast at room temperature for the best taste experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 5g
Protein: 35g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 500mg
