Food Service Search Staff

INGREDIENTS:1 Tbsp. brandy
1 pint milk
8 peppercorns
¼ tsp. allspice
1 Tbsp. Madeira
¼ tsp. curry powder
1 garlic clove
2 bay leaves
1 lb. foie gras
1 lb. chicken livers
6 egg yolks
4 oz. butter, unsalted, melted and cooled to room temperature
½ cup heavy cream
as needed, salt
as needed, pepper

Red Onion and Orange Marmalade:
3 ½ cups orange juice
¼ cup champagne vinegar
1 cup sugar
2 cups julienne red onion
5 oranges, peeled and cubed
¼ tsp. salt
¼ tsp. black pepper
1 Tbsp. ginger, mincedDIRECTIONS:For chicken livers and foie gras: Place brandy, milk, peppercorns, allspice, Madeira, curry powder, garlic and bay leaves in a large plastic or glass container. Add foie gras and chicken livers. Cover and refrigerate for 24 hours. Remove foie gras and chicken livers and reserve. Discard marinade. In a blender mix the foie gras, chicken livers, egg yolks, butter and heavy cream until smooth. Pass mixture through a fine sieve. Season with salt and pepper, to taste.

Line a terrine mold with plastic wrap. Pour mixture into the mold. Cook in a hot water bath for 40 minutes, making sure water bath does not exceed 182°F. Remove and chill.

For Red Onion and Orange Marmalade: Place orange juice, champagne vinegar, and sugar in heavy-bottomed saucepan. Add oranges and onions. Add salt, pepper and ginger. Cover and cook on low heat for one hour until the mixture has reduced to a thin syrup. Cool. Remove parfait from plastic-lined mold. Slice into ½-inch slices. Place a slice in center of plate. Spoon marmalade around parfait slice.SERVINGS:24 servingsFrom:Chef Graham Jones, Nicollet Island Inn, Minneapolis