Chicken Liver Pate with Redcurrant Gelee

By á-2421

Made in the style of Pate de foie gras.

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

Details

Servings 6

Preparation

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.