Chicken Liver Pate with Redcurrant Gelee

Made in the style of Pate de foie gras.

Chicken Liver Pate with Redcurrant Gelee
Chicken Liver Pate with Redcurrant Gelee

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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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