Turkey liver pate in lingonberry glaze
12 servings
120 minutes
Turkey liver pâté with lingonberry glaze is an exquisite dish of European cuisine that combines the tenderness and rich flavor of liver with the bright sweet-sour note of lingonberry glaze. This recipe traces back to French gastronomic traditions where pâté is considered a symbol of sophistication. The fine texture of the liver, enriched with cream and aromas of nutmeg and cognac, transforms into a creamy delicacy that gains freshness from the berry accent. The lingonberry glaze adds a light tartness, creating a balance of flavors. This dish will be the star of the festive table, perfectly complementing rye bread and exquisite sauces. It is best served chilled to reveal its full flavor depth and pairs excellently with dry white wines or sparkling beverages.
1
Preheat the oven to 160 degrees.
2
Wash the liver, clean it from all excess - veins, bile. If necessary, cut each piece in half. Cut the breast into pieces. Puree the fillet and liver until smooth.
- Turkey liver: 500 g
- Chicken breast fillet: 200 g
3
Chop the onion into cubes and fry until golden in 50 g of butter. In another pan, toast the breadcrumbs in the remaining butter for a couple of minutes. Add to the liver and fillet mixture: fried onion, toasted breadcrumbs, and eggs - puree. Then add cream and cognac and mix until smooth.
- Onion: 1 head
- Butter: 100 g
- Breadcrumbs: 70 g
- Chicken egg: 2 pieces
- Cream 30% fat: 110 ml
- Cognac (brandy): 5 tablespoon
4
Salt and pepper to taste, add nutmeg.
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: pinch
5
Pour our mixture into a silicone mold, tightly cover with foil, and place in the oven. Bake for 40 minutes at 160 degrees.
6
While the pâté is baking, let's prepare the lingonberry glaze. Soak the gelatin in cold water. Place the berries in a pot, add water, heat to boiling, and cook for about 5 minutes. Then strain the berries through a sieve, add sugar and cognac. After you take the pâté out of the oven and let it cool slightly, add the gelatin to the berry puree (you can warm the berries a bit). Be sure to mix well! Cool to room temperature and pour over the pâté. Send it to the fridge overnight, or better, let our dish rest for a day.
- Gelatin: 3 teaspoons
- Frozen lingonberries: 200 g
- Water: 200 ml
- Sugar: 2 tablespoons
- Cognac (brandy): 5 tablespoon