4-5 shallots, finely sliced
150 ml Port
150 ml Cognac
2 Bay Leaves
400g duck livers
600g chicken livers
200 ml milk
1 clove garlic
Pour milk over the livers to clean the livers and remove the iron taste of the livers. Set aside for at least 10 minutes.
To make the reduction, place a medium saucepan over a low heat. Add shallots, bay leaf, garlic, thyme, conyac and port. Place on a low heat and reduce for 5 minutes or until around 30 or 40 mls of liquid remain.
Meanwhile, slowly melt the butter over a bain marie. Remove from heat when it reaches 50C.
Whisk eggs in another large bowl, gently warm through over the bain marie and remove from heat at 50C.
Strain the livers and transfer to a third bowl, add reduction and warm over bain marie until they reach 50C.
Place ? of the livers in blender and puree until smooth. Gently drizzle in a ? of the egg mixture until combine and then ? of the butter.
Repeat process with remaining livers, eggs and butter.
Pass the parfait mixture through a fine sieve to remove any impurities. Repeat process until lovely and smooth.
Pour the mixture into a baking tray, in another baking tray half filled with water (bain marie) into the oven at 120C for 45 mins.
Remove the thin crusty top layer from the parfait and serve with cornichons, tomato chutney, radishes and some toasted brioche or other crusty bread.