Chicken Liver Parfait with Calvados

1 Preheat oven to (260°F) 125° degrees C.
2 In a saucepan pour in the port and add the fresh stems of thyme. Place on high heat and reduce the port down from (20 fl oz.) 600ml to (4 fl oz.) 100ml. Strain off the thyme from the thickened reduced port.
3 Clean any sinews from the livers and discard.
4 In the blender add the cleaned livers, reduced port and juniper berries. With the motor running add the yolks, whole eggs and the warm clarified butter.
5 Finish by seasoning with the sea salt and fresh black pepper. Take this runny liver mix and pass through a fine sieve, discarding any lumps etc..
6 Line a standard Loaf tin with glad wrap (with plenty over hanging). Pour in the liver mix.
7 In a deep oven dish, ( Au Bain Marie) place the loaf tin in the center and carefully pour in hot water so it comes three quarters of the way up the sides of the parfait tin. Cover the lot tightly with tin foil and place in the pre heated oven.
8 Cook for 20-25 minutes, then pull back the foil and check if it's cooked when it's just set but still a little soft in the middle. If it's not ready cover again tightly and place back in the oven, checking every 5-10 minutes until done. Remove and let cool on a rack for an hour then refrigerate (6hrs at least or overnight).