Liver pate with figs

4 servings

60 minutes

Liver pâté with figs is an exquisite dish of French cuisine that combines the rich flavor of liver cream with delicate sweet notes of dried fruits. Historically, pâté was a symbol of culinary mastery, adorning the tables of the aristocracy. In this recipe, the traditional tenderness of chicken liver is enhanced by aromatic rosemary and cognac, adding depth to the flavor. The addition of figs and other dried fruits creates a layered texture, while light cream harmoniously binds the ingredients into a unified symphony of tastes. It is served as an elegant appetizer – with crispy baguette or on warm toasts. It pairs excellently with a glass of red wine, revealing all nuances of gastronomic pleasure. This pâté is a true celebration for gourmets who appreciate sophistication and balance in flavor.

Energy value per serving

• Calories: 296.6
• Proteins: 10.5g
• Fats: 6.9g
• Carbohydrates: 36.2g

Ingredients

• Chicken liver: 100 g
• Carrot: 300 g
• Onion: 3 pc
• Cream: 200 ml
• Dried fruits: 150 g
• Cognac: 100 ml
• Rosemary: 1 tbsp
• Salt: pinch
• Ground black pepper: to taste

Cooking steps

1. Soak dried fruits (figs, prunes, cranberries) in cognac. Chop the onion finely.

   Required ingredients:

   • Dried fruits: 150 g
   • Cognac: 100 ml
   • Onion: 3 pieces

2. Cut the carrot into small cubes (or grate it on a coarse grater).

   Required ingredients:

   • Carrot: 300 g

3. Heat 1-2 tablespoons of vegetable oil in a pan, sauté the onion and carrot over medium heat for 8-10 minutes.

   Required ingredients:

   • Onion: 3 pieces
   • Carrot: 300 g

4. Remove from the pan.

5. Wash the liver, dry it, cut it in half.

   Required ingredients:

   • Chicken liver: 100 g

6. Fry on both sides, sprinkling with thyme (rosemary) leaves.

   Required ingredients:

   • Chicken liver: 100 g
   • Rosemary: 1 tablespoon

7. Pour the alcohol remaining at the bottom of the dried fruit jar into the pan, cook the liver until done, and season with salt and pepper at the end.

   Required ingredients:

   • Cognac: 100 ml
   • Salt:  pinch
   • Ground black pepper:  to taste

8. Use an immersion blender or food processor to chop the onion, carrot, and liver until smooth.

   Required ingredients:

   • Onion: 3 pieces
   • Carrot: 300 g
   • Chicken liver: 100 g

9. Pour in the cream and blend the pâté again (if you prefer a chunkier pâté, do not blend it to absolute smoothness, just mix the mass well after adding the cream).

   Required ingredients:

   • Cream: 200 ml

10. Add dried fruits and mix.

    Required ingredients:

    • Dried fruits: 150 g

11. Transfer the pâté to a container or jar with a tight-fitting lid and place it in the refrigerator.