Poultry – Goose Liver, Chicken Parfait, Papaya Chutney
by Executive Chef Ronnie S. Macuja, Higher Restaurant – Patong
At Higher Restaurant in Patong, Executive Chef Ronnie S. Macuja combines classic French finesse with tropical inspiration. His Goose Liver and Chicken Parfait is silky, rich, and beautifully complemented by sweet-spiced papaya chutney, crisp rye crostini, and a drizzle of chili-balsamic reduction — an elegant balance of texture, contrast, and depth.
Ingredients
Chicken Liver Parfait (serves 10)
½ green apple
20 g butter
Orange zest
Thyme
Rosemary
100 ml red wine
Ginger
200 g chicken liver
150 g goose liver
250 ml cream
300 g melted butter
2 eggs
Nutmeg
Papaya Chutney (serves 8)
1 tsp chili sauce
1 tsp Tabasco
½ onion, finely diced
¼ papaya, peeled and cubed
½ red pepper
200 g honey
½ cup red wine vinegar
¼ cup ginger, cubed
1 clove garlic, chopped
Salt
Rye Bread Crostini
5 slices rye toast bread
Walnut oil
Foie Gras (per portion approx. 50 g)
Salt and pepper
Brandy
Method
Chicken Liver Parfait
Sauté ginger and apple in butter with thyme, rosemary, and orange zest. Deglaze with red wine and reduce. Add chicken and goose liver, then transfer to a food processor. Blend while adding melted butter, eggs, cream, and nutmeg. Pass through a fine sieve, pour into dariole moulds, and bake at 100°C for 50 minutes. Chill to set.
Papaya Chutney
Combine all ingredients in a saucepan and simmer gently until thick and glossy. Adjust seasoning and allow to cool.
Rye Crostini
Cut rye toast into rounds, brush with walnut oil, and bake slowly until golden and crisp.
Foie Gras
Season foie gras with salt and pepper, sear on both sides until golden, and deglaze with brandy.
To Assemble
Unmould the parfait onto an oval plate. Arrange papaya chutney and crostini alongside, then top with seared foie gras. Garnish with tendrils, edible flowers, and drops of chili-balsamic reduction for colour contrast.
