Chicken pate with cognac and za'atar
6 servings
60 minutes
This exquisite pâté with cognac and za'atar is a true gastronomic masterpiece of French cuisine. Its history is rooted in the traditions of making pâtés from offal, which are considered an integral part of culinary heritage in France. The rich flavor of chicken liver is softened by cream, while the aroma of fresh herbs and Eastern spices adds sophistication to the dish. Cognac adds depth to the flavor, giving the pâté noble undertones. When prepared correctly, it turns out tender, velvety, and spreads perfectly on fresh crispy baguette or toast. Such a pâté will be a worthy decoration for a festive table and pairs wonderfully with tart berry jams, honey-mustard sauce, or a glass of chilled white wine.
1
Clean the chicken liver from all excess — veins, ducts, and remaining bile.
- Chicken liver: 500 g
2
Pour with milk for 1 hour.
- Milk: 250 ml
3
Drain the milk and place the liver in a colander to let the excess milk drip out.
- Milk: 250 ml
4
Finely chop the onion and carrot. Toss them in a pan with heated olive oil and sauté briefly. Then add nutmeg, finely chopped garlic, thyme and rosemary leaves, and za'atar, and sauté for about 5 minutes, stirring constantly.
- Onion: 1 head
- Carrot: 2 pieces
- Garlic: 1 head
- Fresh thyme: 3 tablespoons
- Zaatar: 1 tablespoon
5
Pour in the cognac. Now, while stirring, keep the vegetables on the heat until the cognac evaporates.
6
Add liver and finely chopped parsley to the onion and carrot, fry until cooked over low heat, stirring constantly.
- Chicken liver: 500 g
- Chopped parsley: 20 g
7
Pour cream over the cooked liver and stir until it is absorbed.
- Cream 20%: 100 ml
8
Remove the liver from the heat and cool it to a temperature of 45–55 degrees, that is, to a state where it can be tasted without burning.
9
Now the mass needs to be blended until elastic and passed through a fine sieve. The unpassed leftovers can be set aside to make a coarser pâté, which can be eaten or thrown away.
10
Heat the butter to room temperature until it becomes soft.
- Butter: 100 g
11
Whip with a mixer until white and gently fold into the liver mixture.
- Butter: 100 g
12
Salt and pepper to taste. Keep in mind that you should add a bit more salt than you think is normal, as the salt will be absorbed into the pâté. I recommend pink and green pepper for aroma, and white pepper for spiciness. You can use any pepper to your liking.
- Coarse salt: to taste
- Freshly ground white pepper: to taste
- Green peppercorns: 2 tablespoons
- Pink pepper: 2 tablespoons
13
Pour the future pâté into a baking paper-lined mold if you plan to remove it from the mold, or into a glass container if you plan to store it in there.
14
Garnish with whole pink and green pepper and black cumin on top.
- Green peppercorns: 2 tablespoons
- Pink pepper: 2 tablespoons
- Black cumin (zira): 2 teaspoons
15
Bake for 30–35 minutes in an oven preheated to 175–185 degrees.
16
Cover with foil and refrigerate for at least a day.