Chicken Liver & Calvados Parfait - CHEF TOMMY PROSSER

Ingredients

• 1 Medium Onion
• 1 Clove Garlic
• 1 Small Carrot
• 2 Field Mushroom
• 1 Pink Lady Apple
• 400 G Fresh Chicken livers
• 40 Ml Calvados
• 300 G + 50 G Butter (cooked quickly over a high heat for a beurre noisette and left to cool but still liquid)
• Salt
• Pepper