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Faux gras with toast & pickles

Faux gras with toast & pickles

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A star rating of 2.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Serves 6 - 8

With only two ingredients, this is the easiest parfait you’ll ever make. If you have a smoothie bullet blender, it’ll give you the most velvety result

  • Freezable
Nutrition: per serving (8)
NutrientUnit
kcal127
fat11g
saturates7g
carbs0g
sugars0g
fibre0g
protein7g
salt0.3g
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Ingredients

  • 100g butter , softened
  • 300g organic chicken or duck livers, trimmed, cleaned and patted dry

To serve

  • sliced brioche or sourdough
  • cornichons
  • chutney
  • sea salt flakes

Method

  • STEP 1

    Heat 50g butter in a frying pan until sizzling, add the livers and fry for 4 mins until coloured on the outside and slightly pink in the middle. Leave to cool, then tip the contents of the pan into a food processor or a smoothie bullet blender. Season generously with salt and add the remaining butter. Blitz until you have a smooth purée, then scrape into a container, smooth over the top and place in the fridge to chill for at least 2 hrs. Can be made a day ahead.

  • STEP 2

    To serve, griddle slices of brioche or sourdough, and tip some cornichons and chutney into small pots. Put a large spoon in a cup of hot water. As if serving ice cream, scoop a spoonful of the faux gras onto each plate, dipping the spoon into the water after each scoop. Sprinkle a few salt flakes over each scoop and serve with the toasts, cornichons and chutney.

Goes well with

Recipe from Good Food magazine, December 2016

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A star rating of 2.8 out of 5.4 ratings
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