Chicken Liver Pâté with Onion Jam
Appetizers • French
Description
Chicken liver pâté with onion jam
Ingredients
- Shallot 5 oz
- Olive Oil 1½ spoons
- Thyme a pinch
- Honey 0 oz
- Malt Vinegar 1½ spoons
- Red Grape Juice 1 tablespoon
- Ground coriander a pinch
- Onion ½ pieces
- Vegetable Oil 1 tablespoon
- Chicken Liver 5 oz
- Butter 5 oz
- Nutmeg 0 oz
- Country Bread 0 oz
- Cress salad 0 oz
- Sugar 1½ spoons
- Ground Black Pepper to taste
- Salt to taste
- Cognac 1 tablespoon
- Ocean salt to taste
Step-by-Step Guide
Step 1
Prepare the onion jam: dice the shallots and sauté them in olive oil. Add thyme and simmer for about 2 hours over low heat, adding water as needed. Season with salt, then add sugar, followed by wine and vinegar. Allow the liquid to reduce. Finally, stir in honey and crushed coriander, and cook until it reaches a thick jam-like consistency.
Step 2
Prepare the chicken liver pâté: sauté the onion in a mixture of vegetable and butter (25 g), adding salt. Sear the liver in several batches in a well-heated skillet with vegetable oil.
Step 3
Combine the hot fried onions and sautéed chicken liver in a blender, add cognac, salt, nutmeg, and 25 grams of butter, and blend until smooth.
Step 4
Melt 100 grams of butter and pour it into a mold to a height of 5 mm. Let it cool until the butter starts to set, then pipe the pâté on top. Cool everything together.
Step 5
Lightly toast the bread and cut it into triangles, securing them with a toothpick. Next to it, place the shallot marmalade and the finished portioned pâté. Garnish with watercress, freshly ground black pepper, and sea salt.
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