Chicken Truffle Parfait

Chicken liver parfait may sound like fine dining, but in Canada it often appears in the most down-to-earth places — from Québec bistros to farmhouse kitchens. Smooth, rich, and elegant, it proves that humble ingredients can create something indulgent and memorable. This version, with a touch of truffle oil, bridges rustic comfort and sophistication, much like Canadian food culture itself.

Prep Time: 15 minutes

Total Time: 15 minutes + 2 hours cooling

Makes: 4–5 jars

Ingredients

• 250 g fresh chicken or duck livers, cleaned

• 2 shallots, finely chopped

• 2 tbsp butter (plus extra for sealing)

• ¼ cup brandy or cognac

• ¼ cup pouring cream

• 2 tbsp truffle oil

• Salt & black pepper, to taste

Method

• Prepare the livers: Clean, trim, and pat dry.

• Cook the base: Melt butter in a skillet. Sauté shallots until golden, then add livers. Cook until browned outside but still pink inside.

• Deglaze: Add brandy or cognac and cook until alcohol evaporates. Stir in cream and simmer until liquid is nearly absorbed.

• Blend: Transfer mixture to a blender, add truffle oil, and season generously. Blitz until silky smooth. For extra refinement, pass through a fine sieve.

• Jar & seal: Spoon into ramekins or jars. Melt a little butter and pour over the top to seal.

• Chill: Refrigerate for at least 2 hours until firm. Serve with toasted brioche, crusty bread, or crackers.

Variations

• Rustic Canadian Style – Replace brandy with Canadian whisky for a local twist.

• Festive Touch – Top jars with a layer of cranberry or Saskatoon berry jelly before sealing.

• Classic Bistro – Skip the truffle oil and fold in fresh thyme or sage for a more traditional flavour.