Mark Greenaway recipe: Chicken and Potato Pressé, Pickled Plums, Liver Parfait, Bread Tuille

I really can’t believe that this is column number 20 already! I am truly enjoying sharing my recipes each week.

Chicken and Potato Pressé, Pickled Plums, Liver Parfait, Bread Tuille
Chicken and Potato Pressé, Pickled Plums, Liver Parfait, Bread Tuille

As this is number 20, I decided to share something extra special. My Chicken and Potato Pressé, Pickled Plums, Liver Parfait, Bread Tuille is currently on the menu at Restaurant Mark Greenaway and it is fast becoming a firm favourite.

As with all of my dishes, there are a few elements to put together. If trying this at home then don’t feel that you have to try every element, you can pick and choose. The pressé alone makes a wonderful starter. Whether you cook this dish in its entirety or just part of it, please tweet me a photo @markgreenaway. It is always exciting to see my dishes being cooked in kitchens across Edinburgh! The best photo will win a prize.

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Serves 4

Chicken and Potato Pressé


6 chicken legs

6 sprigs thyme, picked and finely chopped

1kg duck fat

5 Maris Piper potatoes


You need two specific oven trays for this: 1 casserole tray to confit the chicken legs and 1 tray with 1 inch sides to make the terrine. Both dishes need to be ovenproof.


Melt the duck fat and season the chicken legs with salt and chopped thyme

Place the chicken legs into the casserole dish and pour over the duck fat

Place in the oven at 120C and cook for 3 hours until the meat is meltingly soft

Drain the chicken legs

Once slightly cooled pick all of the meat and discard skin and bones

Peel and slice the potatoes as thinly as you can

Layer the potatoes and the confit chicken in the tray, 3 layers of potatoes for every layer of chicken, making sure you season each layer with a little salt

Bake at 185C for 50 minutes or until the potatoes are nice and soft

Take out of the oven and lay greaseproof paper over the top, press the mixture down with a tray of equal size and chill overnight

Pickled plums


200g damsons (de-stoned)

150g caster sugar

Star anise

150ml water

150ml red wine vinegar


Place the sugar in a non-stick pan and heat until it melts to a caramel

Add the star anise

Add the water

Add the vinegar

When the pickling liquor is still boiling hot, pour it over the damsons

Bread Tuille


4 slices of white bread, crusts removed

50g clarified butter


In a pasta machine pass the bread through each size setting twice until you reach the last setting

Cut each slice of bread into 2 rectangles

Lightly brush with clarified butter and wrap around a metal pipe lined with greaseproof paper (we buy our pipes from B&Q)

Deep fry in 180C oil until golden and crispy

Slide the bread off the pipe and allow to cool

Chicken Liver Parfait


250g chicken livers

1 shallot, peeled and finely chopped

75g butter

2 measures brandy

125ml double cream


Ask the butcher to fully prepare your chicken livers making sure they remove all of the sinew

Cut the livers in half

Melt the butter in a frying pan over a medium heat

Add the shallot and sweat gently

Turn up the heat, add the livers and sear for a couple of minutes until browned on the outside but pink inside

Add the brandy be careful as this will flame

Add the cream

Blend in a food processor until the mix is smooth and lump free

Season with salt to taste

Pour into a small bowl

Press cling film onto the mix and chill for 1 hour

To assemble the dish

Slice the terrine and place into the centre of your plate

Place the parfait into a piping bag and pipe into the bread tubes

Scatter the pickled damsons around the dish

Mark Greenaway is the Chef Patron of Restaurant Mark Greenaway on North Castle Street and Bistro Moderne in Stockbridge.