Chicken Liver Pate with Onion Marmalade

La Cocina de Babel
Chicken Liver Pate with Onion Marmalade
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Description

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.

Ingredients

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
black peppercorns
1 tablespoon olive oil
2 red onion (finely sliced)
salt
ground black pepper
50 milliliters port
red wine vinegar (splash)
3 tablespoons sugar

Directions

1Cover the chicken livers with milk and let sit refrigerated overnight to leach out any possible bitterness.
2Melt 1 tablespoon of butter in a pot and add the onion, garlic, and thyme, sauteing on low heat until the onion has softened.
3Add the brandy and port or Grand Marnier and carefully flambe until all the alcohol has evaporated out.
4Simmer a few minutes for the sauce to reduce. Remove the onions and set aside.
5Using 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.
6In a blender, add the onions, livers, 100 grams of butter, and a pinch of nutmeg, and blend until a pate forms.
7Press the pate through a mesh sieve to catch any chunks, ensuring a creamy pate.
8Pour the pate into 3 containers. Top each container with 25 grams of melted butter and a few black peppercorns for decoration and let cool.
9For 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.
10Add the port and vinegar and simmer another 10 to 15 more minutes, or until all the liquid has evaporated out.
11Add the sugar and simmer another 5 minutes.
12The marmalade and pate will be good for several days in the refrigerator.
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NutritionView more

760Calories
Sodium25%DV610mg
Fat78%DV51g
Protein45%DV23g
Carbs12%DV37g
Fiber12%DV3g

PER SERVING *

Calories760Calories from Fat460
% DAILY VALUE*
Total Fat51g78%
Saturated Fat29g145%
Trans Fat
Cholesterol460mg153%
Sodium610mg25%
Potassium730mg21%
Protein23g45%
Calories from Fat460
% DAILY VALUE*
Total Carbohydrate37g12%
Dietary Fiber3g12%
Sugars16g32%
Vitamin A
Vitamin C
Calcium
Iron

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