Rich Chicken Liver Paté
Rich Chicken Liver Paté
Ingredients
- 1 pound chicken livers, cleaned
- 2 tablespoons rendered duck fat, plus 1/4 cup melted for topping
- 4 tablespoons unsalted butter, 2 tablespoons for cooking, 2 tablespoons cold and cubed
- 2 shallots, diced
- 2 cloves garlic, sliced
- 3 sprigs fresh thyme
- 1/4 cup brandy
- 1/4 cup heavy cream
- 1 teaspoon salt, or to taste
- 2 tablespoons apricot preserves
Instructions
- 1
In a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter or 1 tablespoon of rendered duck fat. Add the cleaned chicken livers and sear for 3-4 minutes per side, until browned on the outside but still slightly pink in the center. Remove the livers from the pan and set aside.
⏱️ 8 min
- 2
Reduce the heat to medium. Add the diced shallots, sliced garlic, and fresh thyme sprigs to the same pan. Sauté for 3-5 minutes, until the shallots are softened and translucent.
⏱️ 5 min
- 3
Sprinkle 1/2 teaspoon of salt over the aromatics. Pour in the brandy to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and cook until the liquid has reduced by half, about 2-3 minutes.
⏱️ 3 min
- 4
Transfer the seared chicken livers, sautéed shallot and garlic mixture (discarding the thyme sprigs), heavy cream, and the 2 tablespoons of cold, cubed unsalted butter to a food processor.
⏱️ 2 min
- 5
Process the mixture until it is very smooth, scraping down the sides of the bowl as needed. Add the remaining 1/2 teaspoon of salt and the apricot preserves to the food processor.
⏱️ 3 min
- 6
Blend again until all ingredients are well incorporated and the paté is exceptionally smooth. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 7
Spoon the finished paté into small ramekins or serving dishes. In a separate small saucepan, gently melt the remaining 1/4 cup of rendered duck fat. Carefully pour a thin layer of melted duck fat over the top of each paté portion to seal and preserve it.
⏱️ 5 min
- 8
Refrigerate the paté for at least 2 hours, or until completely chilled and set.
⏱️ 120 min
- 9
Serve the chicken liver paté chilled with crusty bread or crackers, optionally with an additional dollop of apricot jam.
Kitchen Tools
Nutrition Facts (per serving)
Rich Chicken Liver Paté
Ingredients
- 1 pound chicken livers, cleaned
- 2 tablespoons rendered duck fat, plus 1/4 cup melted for topping
- 4 tablespoons unsalted butter, 2 tablespoons for cooking, 2 tablespoons cold and cubed
- 2 shallots, diced
- 2 cloves garlic, sliced
- 3 sprigs fresh thyme
- 1/4 cup brandy
- 1/4 cup heavy cream
- 1 teaspoon salt, or to taste
- 2 tablespoons apricot preserves
Instructions
- 1
In a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter or 1 tablespoon of rendered duck fat. Add the cleaned chicken livers and sear for 3-4 minutes per side, until browned on the outside but still slightly pink in the center. Remove the livers from the pan and set aside.
⏱️ 8 min - 2
Reduce the heat to medium. Add the diced shallots, sliced garlic, and fresh thyme sprigs to the same pan. Sauté for 3-5 minutes, until the shallots are softened and translucent.
⏱️ 5 min - 3
Sprinkle 1/2 teaspoon of salt over the aromatics. Pour in the brandy to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and cook until the liquid has reduced by half, about 2-3 minutes.
⏱️ 3 min - 4
Transfer the seared chicken livers, sautéed shallot and garlic mixture (discarding the thyme sprigs), heavy cream, and the 2 tablespoons of cold, cubed unsalted butter to a food processor.
⏱️ 2 min - 5
Process the mixture until it is very smooth, scraping down the sides of the bowl as needed. Add the remaining 1/2 teaspoon of salt and the apricot preserves to the food processor.
⏱️ 3 min - 6
Blend again until all ingredients are well incorporated and the paté is exceptionally smooth. Taste and adjust seasoning if necessary.
⏱️ 2 min - 7
Spoon the finished paté into small ramekins or serving dishes. In a separate small saucepan, gently melt the remaining 1/4 cup of rendered duck fat. Carefully pour a thin layer of melted duck fat over the top of each paté portion to seal and preserve it.
⏱️ 5 min - 8
Refrigerate the paté for at least 2 hours, or until completely chilled and set.
⏱️ 120 min - 9
Serve the chicken liver paté chilled with crusty bread or crackers, optionally with an additional dollop of apricot jam.