Luxury Chicken Liver Pâté

A luxury Christmas starter featuring chicken livers sautéed with aromatics, blended with brandy, cream, and butter, and chilled until set.

Christmas Luxury Pâté Chicken Liver Starter

Estimated Nutrition

Calories

671.1

kcal / serving

2684.2 kcal total

Carbs

12.2g

per serving

48.6 g total

Fat

58.5g

per serving

234.1 g total

Protein

26.1g

per serving

104.5 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Double Cream

null

120

Unsalted Butter

cubed

Unsalted Butter

for finish

Fruits

piece

Orange

zest only

GrainsCereals

slices

Sourdough Bread

toasted

Liquids

Brandy

null

Meat

400

Chicken Liver

trimmed of membrane and gristle, roughly chopped

NutsSeeds

sprigs

Thyme

leaves only

clove

Garlic

crushed

pinch

Nutmeg

freshly grated

0.5

tsp

Allspice

ground

pinch

Sea Salt

to taste

pinch

Black Pepper

freshly ground, to taste

pinch

Mace

ground

sprigs

Thyme

leaves only for garnish

OilsFats

Olive Oil

null

Vegetables

piece

Shallot

finely chopped

piece

Cornichon Pickles

null

Method

Stir in garlic, spices, orange zest, salt, and pepper and cook for two minutes.

Fry chicken livers for 8 minutes until cooked through but slightly pink inside.

Transfer the mixture to a food processor and blend until smooth.

Deglaze the pan with brandy, add cream, and simmer for two minutes.

Garnish with orange zest and thyme and refrigerate for two hours before serving with sourdough and cornichons.

Heat oil in a pan and cook shallots and thyme for five minutes until soft.

Add the liquid to the processor and blend again while gradually adding 120g of cubed butter.

Pass the mixture through a fine sieve and divide into four ramekins.

Melt 80g of butter with mace in a saucepan and pour over the pâtés.