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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Liver Parfait

Introduction & Inspiration

This veal Liver Parfait, is the Rolls Royce of pâtés ! The texture was reminiscent of a chocolate mousse as it was so light and fluffy!
It's definitely worth a few extra steps to make this version, compared to the traditional liver pâté options.

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

30 minutes to 1 hour

Serving Size

1 Large Terrine (approx, 415ml)

Main Ingredients:

300g Veal Liver

100ml Bone Broth

110g Lard - for marinating

60g Tallow - to seal the terrine dish (if required - see Tips below)

Salt To Taste

Recipe Instructions

Day Prior to Making the Recipe:


Remove the transparent membrane surrounding the liver.

Soak the veal livers in a little bit of water for 1 to 2 hours in a glass bowl - enough to cover to remove a little of the bitterness of them. Then drain the water off.


Next, pat the liver dry with a paper towel and proceed to marinate the liver in the melted lard. This will help the livers become extra soft and juicy.


Day of Recipe Creation:


Pre Heat the oven to 110c (Convection).

Remove the liver that has been marinating in lard since the previous day from the fridge.


In a liquidiser, pour in the liver and all the lard, along with the bone broth. Blend for 30 seconds to 1 minute until the ingredients are fully combined.


Now you need to taste the mixture and determine if any seasoning needs to be added. Add some salt if required. Mix thoroughly again.


Next get a large jug and using a sieve that has a fine mesh, pour the contents from the blender into the sieve, so that the contents that goes into the jug is very smooth.


Slowly pour the contents of the jug into your dish or pot(s) of choice and then place this in a deep baking tray that has hot water filled up to half way up the side of the dish/pot(s)  (a Bain Marie - Hot Water Bath).


Place the baking tray in the oven for 25-40 minutes. Cook to your liking (if the centre wobbles slightly, but it's set, this is probably medium rare and still quite pink. If you prefer more well done then cook for a further 10 to 15 minutes)


Remove the baking tray from the oven and let it cool down for a short while. Then pour the melted tallow over the top of the Liver Parfait(s). This will create a good seal and keep well in the fridge for a good week.



Check out my Bone Broth - Pressure Cooker recipe if you're new to making this.

If you will be consuming your Liver Parfait in the coming days, it's not necessary to seal the terrine dish with tallow.

The Liver Parfait can be served on top of meatloaf for example or 'bread' (warmed up in the oven with a little tallow & seasoning on top for a few minutes once the Liver Parfait is ready to serve).

Try and use white sea salt or rock salt that contains no anticaking agents or other additives.


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