Recipe for Chicken Liver Parfait
Master Chef Emanuel Wernbacher is the Corporate Chef of Lev Restaurant at Leopolis Hotel. Emanuel has worked in some of the world’s most celebrated kitchens and his many culinary achievements include two Michelin Stars for his work at the Winter Garden Restaurant at
Panhans Grand Hotel in Austria. He specialises in Austrian, Continental, European and Fusion cuisines and will be sharing his chef’s secrets with Lviv Today readers each month.
Next month: Tuna Tar Tar
For 6 people
200g Chicken Liver (proper cleaned)
200 g Butter
2 Spoons of cream
40 g Cognac
Salt, pepper, majoran, thyme
Melt the butter in a Pot and let it cool a bit, then mix with butter, chicken liver,
cognac, herbs, egg and cream in a mixer. Put the mixture through a sieve. Fill
the liver mass into a form covered with plastic foil and poach it in the oven at a
temperature of 130 Grad Celsius for approx. 50 to 60 min.
After poaching, cool the dish in the fridge for min. 10 hours before serving.
300g Red Wine
80g Orange juice
Salt & pepper
Slice the onions into thin strips then roast in a pan with some oil.
Roast the onions until they have a nice brown colour. Add sugar & red wine and let it
boil down until there is no liquid remaining. Cool the marmalade down in the fridge.
Slice the parfait into attractive pieces and serve it with the onion marmalade dressing.