Parfait of chicken or duck liver – Parfait des foies de poulet (ou canard)
Put the liver in boiling water and make eight to ten min. Cool down a little.
During this time, peel and crush the garlic clove. Put the liver, the butter cut into small pieces and the garlic in a hand mixer form and grind very finely. Add Armagnac, season with salt and season with pepper.
Serve on toasted farmhouse bread as an aperitif or as an entrée with a lentil salad.
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