Chicken liver pate with onion jam
4 servings
30 minutes
Chicken liver pâté with onion jam is a refined dish of French cuisine that combines a delicate texture with a rich flavor. The history of pâté dates back to medieval France, where it was a symbol of luxury and sophistication. The tender chicken liver pâté enriched with the aroma of caramelized onions creates a harmony of sweetness and spiciness. The onion jam, made with wine and balsamic vinegar, adds exquisite depth to the taste. Served in a crispy croissant and garnished with fresh herbs, it becomes a true gastronomic masterpiece, perfect for festive tables or cozy dinners. This dish captivates with its elegance and richness of flavor nuances, leaving unforgettable impressions.
1
To prepare chicken liver pâté, finely chop onion and carrot and sauté them in vegetable oil. When the onion and carrot are browned, add the chicken liver. Fry while stirring occasionally until fully cooked. Finally, place everything in a blender until smooth.
- Onion: 100 g
- Carrot: 200 g
- Vegetable oil: 50 ml
- Chicken liver: 500 g
- Salt: to taste
- Ground black pepper: to taste
2
To make onion jam, slice the onion into strips and sauté in vegetable oil until golden. Then add red wine, sugar, and balsamic vinegar. Keep on heat until thickened.
- Onion: 100 g
- Vegetable oil: 50 ml
- Red wine: 10 ml
- Sugar: to taste
- Balsamic vinegar: to taste
3
To make a croissant, you will need puff pastry and an egg yolk. Roll out the pastry and shape it into a croissant. Before baking, brush with egg yolk. Bake the croissant in the oven for 8-9 minutes at 180°.
4
Serving: fill the croissant with chicken liver pâté and place it on a plate.
5
Garnish the dish with cilantro and green powder. Onion jam is served separately.