Summary

Ingredients

• 300 g poultry liver
• 4 tablespoon port wine
• 3 tablespoon sherry, dry
• 2 cloves garlic
• 250 g butter
• Salt and pepper, whiter
• Sage, for garnish

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Instructions

1. Wash and clean the liver the night before. Mix the port wine and sherry together and marinate the liver in it overnight. Remove from the marinade the next day and drain well.
2. Peel and halve the garlic. Heat 30 g butter and fry the garlic and liver in it for about 5 minutes. Take the liver out of the pan and pour the marinade into the frying fat. Reduce to about 2 tablespoons over high heat.
3. Puree the liver and the stock. Let cool down. Beat the rest of the butter until frothy and stir into the parfait. Season with salt and pepper and garnish with sage leaves.