New Year's chicken pate with Armagnac
4 servings
20 minutes
New Year's chicken pâté with armagnac is a refined dish of European cuisine that will adorn the festive table. Its roots trace back to the traditions of French gastronomes, where pâté has always been a symbol of refined taste and nobility. Tender chicken liver sautéed in butter gives the pâté a velvety texture, while armagnac adds depth and noble aroma. Cream adds tenderness, and dried cranberries and bay leaves provide an exquisite touch to the flavor and presentation. This pâté pairs perfectly with crispy toasts, creating a harmony of rich flavors and soft texture. Serving it to guests offers not just an appetizer but a piece of culinary history where traditions, elegance, and festive spirit intertwine.
1
Heat the pan over medium heat. Add a small piece of butter and let it melt. Place half of the chicken liver and fry for about 3 minutes until the liver is cooked but still pink inside. Transfer to a plate and repeat with the remaining liver.
- Butter: 200 g
- Chicken liver: 450 g
- Chicken liver: 450 g
2
In a blender, grind the liver to a smooth consistency. Add the remaining softened butter and cream, and blend again. Season with salt and pepper, and add the armagnac.
- Chicken liver: 450 g
- Butter: 200 g
- Double cream 40% fat: 50 ml
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Armagnac: 1 tablespoon
3
Transfer the pâté into 8 small molds, cover with film, and chill.
4
Before serving, remove the film and decorate the pâté with dried cranberries and bay leaves. Serve with hot toasts.
- Dried cranberries: to taste
- Fresh bay leaf: 8 pieces
- Toast: to taste