Sous Vide chicken liver parfait

400gm chicken livers

3 or 4 sprigs of thyme 

1/2 t  each salt and pepper

1/2 onion finely diced

2 cloves garlic, minced

1/4 cup port

1/4 cup brandy

220gm butter cut into  cubes

Place chicken livers and thyme and seasonings in a vacuum bag or ziplock bag 

Cook in steam oven on sous vide mode at 68 C for 35 minutes.

Meanwhile add 20 gm of the butter to a pan and add onion and garlic and cook until soft.

Add both port and brandy and reduce down till it begins to be slightly syrupy.

Add livers and onion/port mix to a blender and add in the rest of the butter a cube at a time until the mixture is smooth and creamy.

Transfer to container and top with plastic wrap to prevent the top discolouring . Chill and serve.