Chicken liver pate with croissant
12 servings
90 minutes
Chicken liver pâté with croissant is a refined dish of French cuisine that combines tenderness and richness of flavors. Its roots trace back to the traditions of French gastronomy, where pâtés hold a special place on exquisite tables. The velvety texture of the liver, enhanced by butter and cream, melts in the mouth, leaving a rich, slightly sweet taste with caramelized notes of fried onions and carrots. Cranberry sauce adds a bright tartness while onion chutney brings spicy sweetness, creating a layered composition. The golden crunch of the croissant serves as a perfect complement, providing contrast to the airy pâté. This dish is suitable for both a morning breakfast with a cup of aromatic coffee and an elegant aperitif accompanied by a glass of white wine. Garnishing with cilantro completes the flavor picture by adding fresh herbal notes.
1
Clean the liver from white membranes. Boil in water until soft (20-30 min.), strain, cool.
- Chicken liver: 900 g
2
Chop onion and carrot into small cubes, fry in vegetable oil (7-10 min.), add boiled liver and fry for another 10-15 minutes covered on very low heat.
- Onion: 550 g
- Carrot: 350 g
- Vegetable oil: 100 ml
3
Blend everything in a blender (for a long time), add butter and cream in parts, adjust to taste. It should result in a homogeneous airy mass without lumps.
- Butter: 150 g
- Cream 35%: 100 ml
- Salt: to taste
- Ground black pepper: to taste
4
Cranberry sauce: boil cranberries in water with sugar over medium heat. At the end, add butter. It should result in a slightly liquid jam.
5
Onion chutney: chop 100 g of onion, add 100 g of water, 30 g of sugar, and a star anise. Cook until it reaches jam consistency.
6
Cut the croissant in half and toast until golden brown.
7
Serving: place 2 chicken pâté quenelles (can be made with 2 tablespoons) on a plate, add a croissant next to it, drizzle the pâté with cranberry sauce and onion chutney, and garnish with cilantro.