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![](https://www.mieleexperience.com.au/wp-content/uploads/2016/10/Pheasant_Liver_Parfait.jpg)
INGREDIENTS
500 gram pheasant livers (chicken or duck livers are fine if you can’t find pheasant)
4 egg yolks
1 tsp brandy
1 tbsp Calvados
2 tsp salt flakes
1 tsp ground allspice
½ tsp grated nutmeg
170 g room temperature butter, cut into 2cm squares
250 ml (1 cup) cream
To serve:
Crusty bread, red onion marmalade and pickles
METHOD
- Allow all the ingredients to come to room temperature.
- Combine all the ingredients, except for the butter and cream, in a food processor and blend until smooth.
- Add the butter one piece at a time until it’s incorporated. Pass through a fine strainer into a mixing bowl and stir in the cream.
- Pour the mix into a medium solid steam tray lined with cling film. Cover with foil and Steam at 80°C for 30 minutes. It’s cooked when you poke a toothpick into the centre and it comes out clean. It should have the slightest wobble when agitated, like a crème brûlée.
- Remove the parfait from the steam oven and allow it to cool. When the parfait is at room temperature put it in the fridge and leave overnight.
To serve:
- Spread the parfait on to warm bread as an entrée. Garnish with red onion marmalade and pickles to balance the richness.
APPLIANCE / FUNCTION
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Miele
From sweet to savoury, from simple to elaborate – our recipe database, developed by our Miele culinary experts, contains recipes guaranteed for success! Whether it be a side or main dish, soup or dessert, very spicy or temptingly sweet, our recipes are suitable for any occasion, designed specifically for Miele appliances