Chicken Liver Pâté with Port Wine

Ingredients

• Chicken Liver 1½ kg
• Onion 5 oz
• Carrot 5 oz
• 33% Cream 5 fl oz
• Butter 10 oz
• Garlic 5 oz
• Port Wine 5 fl oz
• Salt to taste
• Vegetable Oil 5 fl oz
• Ground Black Pepper to taste
• Ground Nutmeg to taste
• Marjoram to taste

Step-by-Step Guide

Step 1

Clean the chicken liver by removing any excess parts such as veins, ducts, and remaining bile. Blanch in vegetable oil for a couple of minutes.

Step 2

Finely chop the onion and carrot. Toss them into a skillet with preheated vegetable oil and sauté for a short while. Then add nutmeg, marjoram, garlic, and pour in the port wine. Now, while stirring, keep the vegetables on the heat until the port wine has evaporated.

Step 3

Add the liver to the onions and carrots, and sauté it until fully cooked.

Step 4

Pour the cream into the cooked liver and stir, waiting for it to be absorbed into the liver.

Step 5

Remove the liver from the heat and let it cool to a temperature of 45–130°F, which means it should be cool enough to taste without burning yourself. Now, blend the mixture until it becomes elastic, and then pass it through a fine sieve.

Step 6

Let the butter sit at room temperature until it becomes soft. Then, beat it with a mixer until it is light and fluffy, and gently fold it into the liver mixture.

Step 7

Transfer the future pâté into a mold lined with parchment paper, press it down, and place it in an oven preheated to 175–365°F for thirty-five minutes.

Step 8

Remove the pâté from the oven, let it cool, and refrigerate for a day, or preferably two.