Poultry Parfait – * – Jörg Sackmann

(*) Poultry liver parfait with honey cake and physalis compote.

Preheat the kitchen stove to 95 °C. Place a gratin dish filled with a small amount of water in the kitchen stove for a water bath. (A casserole dish should fit into the gratin dish.) Melt the butter with the herbs and white pepper and season. Liver and egg in the hand mixer form, mix well and then stir in the butter leisurely. Then strain the mixture through a fine sieve, season vigorously with salt and freshly ground pepper. Spread a suitable square oblong casserole dish with strips of bacon [1], pour in the liver mixture and cook in a bain-marie on the kitchen stove for approx.

thirty-five minutes. Take out on it, cool a little bit and then put it to cool.

For the jelly, soak the gelatin in cold water. Put the port wine in a saucepan and boil by half. Add the clear soup and heat through. Squeeze the gelatin and let it melt in the warm clear soup. Now cool best on iced water. Just before solidifying, fill the jelly about 1cm high over the liver parfait and cool the terrine well for at least six hours.

Shortly before serving for the leaf salad: clean the lettuce, rinse and drain well. Clean the mushrooms and cut them into thin strips. Season the balsamic vinegar with salt and pepper, mix with olive oil to make a salad dressing, dress the Vogerlsalat with it and add the mushrooms.

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