Chicken liver and foie gras parfait, pineapple and vanilla compote, 5 spice cracker

This an amuse bouche from a few days ago. Great feedback from guests which is what counts!

Here is the recipe for the parfait:

Chicken Liver and Foie Gras Parfait

Fresh foie gras	g	250
Fresh chicken livers	g	250
Ruby port	ml	125
Madeira	ml	125
Brandy	ml	60
Shallots(peeled and sliced)	g	150
Garlic(peeled and sliced)	clove	2
Tyhme	sprig	2
Eggs	ea	5
Unsalted butter	g	500
Pink salt(nitrate)	tspn	1
Salt
Ground white pepper

1. Preheat a low oven to 250°F, or a Rational oven to 90ºC. Chop the foie gras and chicken livers(season the livers with pink salt) into small pieces and place them in a large pan and bring them up to room temperature. Crack the eggs into a large pan and also bring them up to room temperature. Melt the butter in a pan and keep warm.
2. Reduce all of the alcohol with the shallots, garlic, and thyme until almost dry and remove the thyme.
3. Liquidize the foie gras, chicken livers and eggs until smooth, then add the butter slowly but steadily and correct the seasoning. You will need to do this in batches. For a smoother parfait, leave the blender running for a few minutes. Pass the mixture through a fine chinois.
4. Line the bottom of the terrine (1-1/2 qt capacity) with parchment paper. Pour the mixture into the terrine molds just below the lip and cover with foil. Place the parfaits into a bain-marie with the water level with the parfait mix. Cook in the preheated oven for 1 hour 30 minutes, or until the internal temperature reaches 60- 65C. Remove from the bain-marie, leave to cool to room temperature then refridgerate for 24 hours.
5. If not using immediately, cover the parfait with clarified butter. This will stop the parfait from oxidizing.