Chicken liver pate with orange and brandy
10 servings
60 minutes
With all due respect to Mandelstam, brandy in the pate is not nonsense at all, but an important element that smooths out all the visceral sensations associated with the liver and gives the final product sophistication. As for the orange, it is unlikely that there is a dish that would be spoiled by the orange spirit, or for us northerners, who always take citrus fruits as a miracle, it only seems that way. Psychologists believe that orange is a powerful antidepressant, and prescribe it as a sedative . Well, you can prescribe orange to the pate so that everything comes together: the color of dark bronze, the delicate taste of the liver and the aroma of a real festive dish.
1
Take the butter out of the fridge in advance to soften it.
- Butter: 100 g
2
In a deep skillet, melt 1 tablespoon of butter.
- Butter: 100 g
3
Once it starts to bubble, add the liver, increase the heat, and fry for 3 minutes.
- Chicken liver: 500 g
4
Then add the brandy and fry for another 2 minutes so that the liver remains pink inside and the alcohol evaporates from the brandy.
- Brandy: 4 teaspoons
5
Transfer the liver along with the butter and meat juices from the pan to a plate.
- Butter: 100 g
6
Peel and slice the onion thinly.
- Onion: 2 heads
7
Add another tablespoon of butter to the pan, melt it and add the onion. Reduce the heat to low, add the onion and simmer until transparent without letting it brown.
- Butter: 100 g
8
Wash the oranges, cut one in half, and keep half.
9
Grate the zest of 1.5 oranges using a fine grater.
- Oranges: 2 pieces
10
Put the liver in a blender with butter and juices, add onion and a bit of orange zest. Also add 3-4 tablespoons of butter and blend everything into a smooth mass.
- Chicken liver: 500 g
- Onion: 2 heads
- Butter: 100 g
11
If the pâté is too thick, add a little chicken broth. Stir, season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
12
Place the pâté in molds or in a single serving dish.
13
Prepare orange jelly. Pour gelatin with orange juice and let it swell.
- Gelatin: 1 teaspoon
- Oranges: 2 pieces
14
Heat the juice with gelatin without boiling, add zest and sugar, and mix. If there are lumps, strain through a fine sieve. Cool down.
- Oranges: 2 pieces
- Sugar: 0.5 teaspoon
15
Once the jelly cools, carefully pour it over the pâté.
16
Slice the remaining half of the orange into thin semicircles, decorate the pâté on top with them, and refrigerate for at least 4 hours to let the jelly set.
17
Serve with your favorite bread.
