Chicken liver pate with onion marmalade
3 servings
180 minutes
Chicken liver pâté with onion marmalade is a true embodiment of French culinary sophistication. The tender, velvety pâté made with cognac and nutmeg has a rich flavor that harmoniously complements the sweet-spicy onion marmalade. The dish's history is rooted in French culinary traditions where liver has always been valued for its texture and rich taste. Served with crispy pieces of rustic bread and garnished with fresh watercress and sea salt, it turns a meal into a gastronomic delight. Perfect as an appetizer for festive tables, it pairs wonderfully with red wine. This dish is not just food; it's a small journey to the heart of France filled with refined flavors and aromas.
1
Prepare onion marmalade: chop shallots into cubes, sauté in olive oil, add thyme and simmer for about 2 hours on low heat, adding water as needed. Season with salt, add sugar, then wine and vinegar. Evaporate the liquid. Finally, add honey and crushed coriander and cook until thick marmalade consistency.
- Shallot: 100 g
- Olive oil: 1.5 tablespoon
- Thyme: pinch
- Honey: 5 g
- Wine vinegar: 1.5 tablespoon
- Red wine: 1 tablespoon
- Ground coriander: pinch
- Salt: to taste
- Sugar: 1.5 tablespoon
2
Prepare chicken liver pâté: sauté onion in a mixture of vegetable and butter (25 g), add salt. Sauté the liver in several batches in a well-heated pan with vegetable oil.
- Onion: 0.5 piece
- Vegetable oil: 1 tablespoon
- Butter: 150 g
- Chicken liver: 100 g
- Salt: to taste
3
Combine hot fried onions and fried chicken liver in a blender, add cognac, salt, nutmeg, and 25g of butter, and blend until smooth.
- Cognac (brandy): 1 teaspoon
- Nutmeg: 2 g
- Butter: 150 g
- Salt: to taste
4
Melt butter (100 g), pour into a mold to a height of 5 mm. Cool to let the butter set slightly, then pipe pâté on top. Chill everything together.
- Butter: 150 g
5
Dry the bread and cut it into wedges, secure with a skewer, place shallot marmalade and the prepared portioned pâté nearby. Garnish with cress salad, freshly ground black pepper, and sea salt.
- Rustic bread: 40 g
- Garden cress: 1 g
- Ground black pepper: to taste
- Sea salt: to taste
