Chicken liver and foie gras parfait, pineapple and vanilla compote, 5 spice cracker

Here is the recipe for the parfait:

Chicken Liver and Foie Gras Parfait

Fresh foie gras

g

250

Fresh chicken livers

g

250

Ruby port

ml

125

Madeira

ml

125

Brandy

ml

60

Shallots(peeled and sliced)

g

150

Garlic(peeled and sliced)

clove

2

Tyhme

sprig

2

Eggs

ea

5

Unsalted butter

g

500

Pink salt(nitrate)

tspn

1

Salt

Ground white pepper

Preheat a low oven to 250°F, or a Rational oven to 90ºC. Chop the foie gras and chicken livers(season the livers with pink salt) into small pieces and place them in a large pan and bring them up to room temperature. Crack the eggs into a large pan and also bring them up to room temperature. Melt the butter in a pan and keep warm. Reduce all of the alcohol with the shallots, garlic, and thyme until almost dry and remove the thyme. Liquidize the foie gras, chicken livers and eggs until smooth, then add the butter slowly but steadily and correct the seasoning. You will need to do this in batches. For a smoother parfait, leave the blender running for a few minutes. Pass the mixture through a fine chinois. Line the bottom of the terrine (1-1/2 qt capacity) with parchment paper. Pour the mixture into the terrine molds just below the lip and cover with foil. Place the parfaits into a bain-marie with the water level with the parfait mix. Cook in the preheated oven for 1 hour 30 minutes, or until the internal temperature reaches 60- 65C. Remove from the bain-marie, leave to cool to room temperature then refridgerate for 24 hours. If not using immediately, cover the parfait with clarified butter. This will stop the parfait from oxidizing.