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Chicken Liver Pate with Redcurrant Gelee


Made in the style of Pate de foie gras.

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Chicken Liver Pate with Redcurrant Gelee 0 Picture


  • 1/2 cup unsalted butter
  • 1/2 cup chopped onion
  • 1 tsp chopped garlic
  • 1 lb chicken livers, cleaned and cut in half
  • 1 1/2 tsp fresh thyme or 1/2 tsp dried
  • 1 star anise (optional)
  • Salt and freshly ground pepper
  • 1 Tbsp sherry vinegar
  • 1 Tbsp Cognac
  • Topping
  • 2 Tbsp unsalted butter, melted
  • Gelee
  • 1/4 cup redcurranr jelly
  • 2 Tbsp sweet wine
  • 2 Tbsp chopped dried cherries


Servings 6


Step 1

Heat 1/4 cup butter in skillet over medium-high heat. Add onion and saute for 1 minute then add garlic and saute for 30 seconds. Add chicken livers, thyme, star anise, salt and pepper and saute for 4-6 minutes or until chicken livers are still pink in the centre. Add sherry vinegar and Cognac and bring to a boil. Remove star anise, if desired and transfer contents of skillet to a food processor.

Add cream and remaining butter and process until smooth, adding more salt and pepper as needed. Line a small loaf pan with plastic wrap. Spoon in mixture and smooth top. If there is any mixture left over, spoon into a s mall container and reserve for another occasion. Pour melted butter overtop and chill 4 hours or until set. Keep refrigerated until needed.

Combine redcurrant jelly, sweet wine and cherries in a small pot over medium heat and stir until melted. Cool. Remove pate from pan, cut into slices or spoon onto brioche and serve with a drizzle of gelee.

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