For the liver parfait
- Shallots 100g
- Garlic 10g
- Bay leaves 2
- Thyme 5 sprigs
- Butter 400g, melted
- Port 200ml
- Brandy 50ml
- Chicken livers 200g
- Duck livers 120g
- Eggs 6
For the jelly
- Pedro Ximénez sherry 100ml
- Cream 100ml
- Bronze leaf gelatine 3 leaves, softened in water
Brioche sliced and toasted