Starter
Serves 4
Chicken liver and pistachio parfait, grapes, apples and toasted hazelnut salad with port reduction

Ingredients:
300g of fresh chicken livers, 300ml of milk, 2 shallots finely chopped, 100g of chopped and toasted pistachios, 100ml of Armagnac, 200g of cold unsalted butter, 50g of toasted hazelnut, 1 apple, 1 cup of fresh red grape, 2 tablespoon of raspberry vinegar, 4 tablespoon of extra virgin olive oil, 300ml of port, 2 bay leaves, 2 star anise, 4 cloves, salt to taste.
 

Method:
The day before, place the chicken liver in a non reactive container with the milk and refrigerate overnight to extract any bitterness from the livers.
In a deep bottom pan melt 50g of the butter, add the chopped shallots and pistachios and cook for 3 minutes, meanwhile drain the chicken liver from the milk and rinse them under cold water, place the livers in the pan and cook for 3-4 minutes add the Armagnac and flame to eliminate the alcohol, cook for 1-2 minutes and set aside to cool. When ready place the livers and the rest of butter in a food processor and blitz until smooth season with salt and place in a plastic or glass plum cake tin, cover and refrigerate for 5-6 hours.
Put the port with the cloves, bay leaves and star anise in a deep base pan and gently reduce by 2/3 or until syrup like, set aside to cool down.
½ hour before serving chop the apple, grape and toasted hazelnut and mix in a bowl with the olive oil and raspberry vinegar.