Chicken pate with wine jelly
4 servings
50 minutes
The classic complement to pate is a mature red wine of the Pinot Noir variety.
1
Melt butter in a pan over medium heat and fry the liver until cooked, then remove and set aside.
- Butter: 50 g
- Chicken liver: 300 g
2
In a clean dish, sauté the chopped onion and carrot in the remaining oil. Add three tablespoons of port wine, evaporate it, pour in the cream, add bread, nutmeg, salt, and sugar to taste. Leave on medium heat for 15 minutes, stirring.
- Onion: 80 g
- Carrot: 160 g
- Port wine: 750 ml
- Heavy cream 35% fat: 160 ml
- White bread: 60 g
- Nutmeg: to taste
- Salt: to taste
- Sugar: 50 g
3
Soak three grams of gelatin in cold water for five minutes. Add it, already soaked, to the pan with the vegetable mixture and turn off the heat, let it cool. Add the egg white.
- Gelatin: 13 g
- Egg white: 1 piece
4
Put chicken liver and vegetable mix in the blender, blend, and strain through a sieve.
5
Pour the remaining port wine into a saucepan and reduce it by two-thirds over medium heat. Add 50 grams of sugar and orange zest (without the white part), boil for 5 minutes, then add the remaining soaked gelatin. Turn off the heat and strain through a sieve, then cool.
- Port wine: 750 ml
- Sugar: 50 g
- Orange zest: 15 g
- Gelatin: 13 g
6
Serve the pâté in individual jars, pour wine jelly over it, and let it set in the refrigerator.
