Chicken Liver Pâté with Caramelized Onions

Ingredients

• Chicken Liver 20 oz
• Onion 20 oz
• Oranges 1 piece
• Sherry 10 fl oz
• Vegetable Oil 5 fl oz
• Butter 10 oz
• 10% cream 0 fl oz
• Sugar 1 tablespoon
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Clean the chicken liver.

Step 2

Slice the onion into half rings and add it to a skillet with heated vegetable oil. Season with salt and pepper, and sauté over medium heat, stirring, until the onion releases its juices.

Step 3

Add sugar, a splash of sherry, some orange juice, and zest, and continue to caramelize the onions, stirring occasionally and waiting for the liquid to evaporate until the onions take on a caramel color. This will take about 15-20 minutes, but you can continue for longer if desired. You can add more sherry from time to time.

Step 4

Remove the cooked onions. In the same skillet, add more oil and lightly sauté the liver, seasoning with salt and pepper. It should be golden brown on the outside and tender pink on the inside. Add the zest, juice, and sherry to the liver. Remove from heat.

Step 5

Place the onion and liver in a blender, pour in the cream, and blend until smooth. Gradually add the frozen butter, cut into small pieces, while continuing to blend.

Step 6

Pour the finished pâté into a mold, cover it with plastic wrap so that it fits snugly against the pâté, and place it in the refrigerator to set.