Soak 400g livers for 6 hours in milk, water, salt.
Reduce madeira, port, with shallots and thyme. Then add cognac and pureed garlic.
Whizz the raw livers in the blender. Add the alcohol reduction.
Melt 400g (!) butter, then add to the livers.
All this was too much for my little blender! I had to make it in two goes. It was also too much for my 1lb loaf tin/terrine. 400g of livers makes a LOT of parfait :)
Once it was all evenly whizzed - taste (raw livers, yes) and season.
Cover with silicon paper to stop discolouring and a skin forming while cooking.
Bake in bain marie in 130C oven for an hour. Cool for 2 hours, cover with melted butter to make sure the air doesn't get to it.
I made two. Quite unintentionally. That's a lot of parfait. The house entirely smells of chicken livers. Slightly freaked out.
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