White Liver Confit | 白レーバーのコンフィ

White Liver Confit | 白レーバーのコンフィ

White Liver Confit | 白レーバーのコンフィ

Happy New Year to all my kind readers.

This is the year of the MONKEY in our Japanese zodiac (originally from the Chinese zodiac). It’s just like the western Astrology but the animal zodiac circulates every 12 years. There was a nice link to the Chinese zodiac for anyone interested.

But a quick clip to see what the ‘lucky items’ thus below.


スクリーンショット 2016-01-05 11.21.26

Back to cooking…..

one of our New Year dishes which I was able to get good fresh WHITE LIVER at the end of the year. I decided ‘confit’ this – slow low heat cooking which makes the white liver transform into a foe gras like texture; which is absolutely wonderful.














White Liver Confit | 白レーバーのコンフィ


<Cooking Summary : Preparation (Soak Overnight) – Cook 5 minutes – Set Aside 60 minutes – Store Refrigerated>


  • 300g White Liver (replacement normal fresh liver)
  • Chicken Gizzard (if any)
  • 2% of Salt
  • 1 piece of Garlic
  • 1-2 Branches of Fresh Thyme
  • 1 Pinch of Rosemary
  • Olive Oil and Normal Oil (Blend the oil according to you taste)


  1. Preparation

Clean the chicken liver, removing excess fat and blood clots under running water and cut into mouthful sizes. If the liver comes with the gizzard, do the same.

Gently blend the salt to the liver and in a zip-lock or a plastic bag, add the thinly sliced garlic, rosemary and thyme and store overnight.

  1. Cooking :

Next day, remove the moisture from the liver (with a paper towel) and pour the blended oil (for example 20% olive oil and 80%salad oil) covering the entire liver.

  1. Let the temperature rise to 70~80 degree C and heat for approx. 5~10 minutes, gently mixing the liver with a wooden spoon so the heat is evenly applied to the liver. Once the liver starts to discolor, cover the pan with a lid and incubate for approximately 60 minutes until the pan the liver together will cool itself down. (I use a heavy Le Cruiset pan)
  2. Once it totally cools down, store refrigerated.




White Liver Confit | 白レーバーのコンフィ

< クッキング工程 : 準備(一晩漬込) – 調理時間 5分 – 保温 60分 – 冷蔵保管 >


  • 砂肝(筋をとったもの) ・・・・あらば足す
  • 鶏レバー  ・・・・・・・・・300g
  • 塩  ・・・材料の重さの1~2%
  • にんにく  ・・・ 1片
  • タイム  ・・・ 1~2枝
  • 乾燥ローズマリー  ・・・ ひとつまみ
  • オリーブオイル/サラダ油  ・・・ 材料の重さと大体同量程度必要


  1. 下ごしらえ



  1. 作り方



次の日は水気をよくふきとり、鍋に入れ、材料がしっかり浸るくらいの量の油を加える。 (オリーブオイル20%:サラダオイル80%/配合はお好み)




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0 Responses to White Liver Confit | 白レーバーのコンフィ

  1. tentimestea January 10, 2016 at 1:58 pm #

    What a spectacular method for cooking liver! Foie gras and confit de canard are two of my (more guilty) pleasures, so you can imagine this sounds incredibly appetizing to me 🙂 I was wondering, what is white liver vs regular liver?

    • Chef@Tokyo, Japan January 10, 2016 at 7:48 pm #

      White liver is similar to foie gras, the fatty liver of chicken very less production as it comes from the male hen. Since we produce too many broiler hens (females) the white liver is very small in production and less circulated in the market.
      The white liver is as is – white and the normal liver is reddish in color. The white liver’s texture is already smooth and creamy.

      • tentimestea January 12, 2016 at 12:12 pm #

        I see! It sounds lovely–what a great find!

  2. Chef@Tokyo, Japan January 14, 2016 at 10:38 am #

    Confit is a great way of cooking….meat and fish as well!

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