Icewine Chicken Liver Parfait

Ingredients

11 ounces chicken livers 8 ounces Vidal Icewine Half cup chopped shallots 1 clove garlic peeled

2 sprigs thyme 3 whole eggs 11 ounces unsalted butter

Method
Preheat oven to 275 degree. Bring livers, eggs and butter to room temperature. Place shallots, garlic and Icewine in a pot; cook over medium to high heat and reduce until dry (approximately 20 minutes). Puree livers, eggs and butter in the blender; add shallot reduction and puree until smooth. Pour into ceramic dish or terrine mold and place in a baking pan or casserole that is the same depth or deeper than the terrine mold. Fill the outer dish with water up to ½ inch below the rim of the mold. Cook in the oven at 275 degree until the mixture starts to tighten up and take on the texture of crème brulee. Remove from oven and chill until ready to serve. Serve with crisp breads and fruit compote.

Jason Parsons
Executive Chef / Peller Estates Winery Restaurant