Make your own fancy patê for a tasty appetizer spread on slices of toasted white bread or crackers with this recipe for Chicken Liver Pate with Onion Marmalade. The chicken livers are soaked in milk overnight to remove any bitterness. Made with sauteed onions, port wine, butter, and just a pinch of nutmeg, this liver pate is smooth and elegant in flavor. Be sure to sieve the patê so that it has a smooth texture. The onion marmalade also features the rich flavors of port wine and vinegar.


  • 400 grams chicken livers (trimmed of all fat)
  • 200 milliliters milk
  • 200 grams butter (room temperature)
  • 2 shallots (or 1 small onion, finely diced)
  • 3 garlic cloves (finely diced)
  • 1 teaspoon fresh thyme leaves
  • 75 milliliters brandy
  • 45 milliliters port (or Grand Marnier)
  • nutmeg
  • whole black peppercorns
  • 1 tablespoon olive oil
  • 2 red onions (finely sliced)
  • salt
  • ground black pepper
  • 50 milliliters port
  • red wine vinegar (splash)
  • 3 tablespoons sugar


  1. Cover the chicken livers with milk and let sit refrigerated overnight to leach out any possible bitterness.
  2. Melt 1 tablespoon of butter in a pot and add the onion, garlic, and thyme, sauteing on low heat until the onion has softened.
  3. Add the brandy and port or Grand Marnier and carefully flambe until all the alcohol has evaporated out.
  4. Simmer a few minutes for the sauce to reduce. Remove the onions and set aside.
  5. Using the same pot, melt another 1 tablespoon of butter. Saute the well-drained livers for 4 minutes. They should be done inside and rosy colored outside. Cut 1 in half to make sure it is done, being careful not to overcook.
  6. In a blender, add the onions, livers, 100 grams of butter, and a pinch of nutmeg, and blend until a pate forms.
  7. Press the pate through a mesh sieve to catch any chunks, ensuring a creamy pate.
  8. Pour the pate into 3 containers. Top each container with 25 grams of melted butter and a few black peppercorns for decoration and let cool.
  9. For the marmalade, melt the olive oil in a pot, add the onions, and salt and pepper to taste. On very low heat, saute for about 10 minutes until the onions are soft.
  10. Add the port and vinegar and simmer another 10 to 15 more minutes, or until all the liquid has evaporated out.
  11. Add the sugar and simmer another 5 minutes.
  12. The marmalade and pate will be good for several days in the refrigerator.
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NutritionView more



Calories760Calories from Fat460
Total Fat51g78%
Saturated Fat29g145%
Trans Fat
Calories from Fat460
Total Carbohydrate37g12%
Dietary Fiber3g12%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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