Chicken Liver Parfait

• Preheat the oven to 120C. Place a pan, large enough to hold the ceramic terrine mould, in the oven. Preheat water bath to 36C.
• Wrap the thyme, bay leaf and peppercorns into a sachet. In a saucepan, simmer the brandy, madeira, sherry, shallot and sachet until the liquids are reduced to almost a glaze. Discard the sachet. Set the mixture aside to cool to room temperature.
• Place the chicken livers, eggs and butter in separate sous vide bags and set in the water bath for 30 minutes. This will ensure a silky smooth texture.
• Using a blender or food processor, blend the chicken livers and the alcohol and shallot mixture. Slowly add eggs, then slowly add butter. The mixture should be silky smooth. It may be necessary to do this in batches depending on the size of the machine. Strain through a fine-mesh chinois. Season with pink (nitrate) salt to help keep the colour of the mousse.
• Transfer the mixture to a ceramic terrine mould. Cover with foil and the terrine lid. Set the mould in the preheated pan and fill the pan with enough hot water to come halfway up the sides of the mould. Bake until mixture still moves slightly when the mould is gently shaken, about 60 minutes. Remove from the water bath and let rest at room temperature for about 10 minutes. Remove the foil, cover with the terrine lid and refrigerate for at least 12 hours to allow the parfait to set.
• To serve, place a spoonful of parfait on serving plate. Using a hot knife, spread the parfait. Add some Pain Perdu, herb emulsion and pickled onion to the plate. Sprinkle with mustard seeds, rhubarb powder and onion crumble. Drizzle with Banyuls vinaigrette.

Spring Garlic Pain Perdu

• Preheat oven to 175C.
• In a pot, combine the spring garlic and enough grapeseed oil just to cover. Lay a piece of baking paper over the surface. Cook over very medium-low heat until the garlic is tender all the way through, about 25 minutes. Set aside to cool completely. Drain the oil before using.
• In a food processor, puree the garlic confit with the cream, milk, and eggs. Transfer the custard to a large bowl and fold in the breadcrumbs. Season to taste with salt and pepper. Transfer the mixture to a tin and cover with foil. Place in the oven to bake until just set about 35-40 minutes. Remove from oven and set aside.

Herb Emulsion

• Blanch the watercress, coriander, and parsley together in a pot of boiling salted water for about 4 minutes, or until tender and the leaves fall apart when rubbed between your fingertips. Drain. Place in an ice bath to cool. Drain again. Squeeze any excess liquid from the leaves.
• Transfer the blanched herbs to a blender or food processor and puree until smooth. If necessary, add a few drops of water to the blender to help blend the leaves. Strain the puree. Season with salt and freshly ground white pepper and set aside.

Pickled Pearl Onions and Mustard Seed

• In a heavy saucepan, combine the vinegar, sugar, oil, lemon juice, and onions and bring to a boil over high heat.
• Add the tarragon, thyme, and peppercorns and remove the pan from the heat. Set aside to cool down naturally. The onions are ready to use.
• Meanwhile, blanch the mustard seeds 10 times. In a small bowl, steep the mustard seeds in some of the pickling liquid. Set aside for at least 1 day.

Rhubarb Powder

• Preheat oven to its lowest setting.
• Place rhubarb peels on a baking tray and place in the oven until completely dry and crisp.
• Transfer the dehydrated rhubarb to a clean coffee grinder and blend until it is a fine powder. Set aside.

Onion Crumble

• Preheat the oven to 180C. Preheat deep fryer to 180C.
• Coat the onion slices with rice flour and fry until they are crisp and golden brown. Remove from the oil and drain on paper towel.
• Meanwhile, place the breadcrumbs on a baking tray and blace in the oven to toast until golden brown, about 6 minutes.
• In a food processor, blend the crispy fried onions and breadcrumbs together to form coarse crumbs. Set aside.

Banyuls Vinaigrette

• In a saucepan, simmer the banyuls until it is reduced to a thick syrupy consistency. Set aside to cool completely.
• In a bowl, whisk the vinegar reduction with olive oil just to mix together but not to emulsify (the vinaigrette should be broken) Season to taste with salt and set aside.