Chicken liver parfait with caramelized apricots – delicate, fruity, fine

Here’s how to prepare it:

Peel, core, and finely chop the garlic, shallot, and apple. Chop the thyme. Melt 1 tablespoon of butter in a pan and sauté everything with the ginger and orange zest. Deglaze with orange juice, port, and red wine. Simmer slowly until the liquid has evaporated. Bring the cream and butter to a boil. Place the liver and eggs in a blender. Add the shallot reduction and chop vigorously for 1 minute. Add the lukewarm cream/butter, season with pepper and curing salt, and blend briefly. Strain through a sieve into a bowl. Season with curing salt and pepper to taste. Place the liver mixture into 1-2 greased terrines. Cook in a water bath at 130°C for approx. 60 minutes. Remove and chill overnight. Turn out and cut into finger-thick slices.

Apricots:
Halve the fruit, remove the seeds, and cut each into quarters. Sauté in butter and rapeseed oil for 1 minute. Season with salt, sugar, and lemon juice, if desired. Transfer to a container.

Spice bread (50g):
Freeze the bread, then cut into 2 mm slices. Store at 100°C for approx.
Dry for 15 minutes. Let stand in the turned-off oven for 40 minutes. Break into large pieces.

Serving:
Place one thick slice of parfait on the plate. Top with apricots and marinade. Garnish with spiced bread. Sprinkle with daylily leaves, dill blossoms, and lemon thyme blossoms. Serve immediately.