Chicken liver pate with cognac and prunes
10 servings
60 minutes
Prunes give the pate not only a fruity flavor, but also a hint of light smokedness. The cognac is not just there for show: the aroma of the oak barrel ennobles the liver. Follow the sequence of actions precisely : first soak the berries in cognac, and only then chop and add everything together. If you do not soak them, but add them separately, then the cognac in such an insignificant dose will be lost in the pate mass, and the prunes, on the contrary, will not merge with it , but will remain in the form of hard inclusions. If the combination of fruit and meat seems too unusual to you, you can leave only the cognac from the prunes.
1
Take the butter out of the fridge in advance to soften it.
- Butter: 100 g
2
Wash the prunes. If they are too dry, soak them in hot water and dry. Set aside a few for decoration. Place the prunes in a bowl, pour cognac over them, and let sit for 30 minutes.
- Pitted prunes: 45 g
- Cognac (brandy): 3 tablespoons
3
In a deep skillet, melt 1 tablespoon of butter.
- Butter: 100 g
4
When it starts to bubble, add the liver, increase the heat, and fry for 5 minutes so that the liver remains pink inside.
- Chicken liver: 500 g
5
Transfer the liver along with the butter and meat juices from the pan to a plate.
- Chicken liver: 500 g
- 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
Put the liver in a blender with butter and juices, add onion and prunes with cognac. Also add all the remaining butter and blend everything into a smooth mass.
- Chicken liver: 500 g
- Butter: 100 g
- Onion: 2 heads
- Pitted prunes: 45 g
- Cognac (brandy): 3 tablespoons
9
If the pâté is too thick, add a little chicken broth. Mix, season with salt and pepper.
- Chicken broth: 120 ml
- Salt: to taste
- Ground black pepper: to taste
10
Melt the lard or clarified butter and pour the pâté into molds.
- Clarified butter (ghee): 100 g
11
Decorate each mold with prunes. Refrigerate for at least 4 hours.
- Pitted prunes: 45 g
12
Serve with your favorite bread.