Chicken Liver Pâté with Red Wine
Appetizers • European
Description
A delicate pâté with honey and cream, served with sweet onion jam. Recipe from a local American restaurant.
Ingredients
- Chicken Liver 20 oz
- Onion 5 oz
- Butter 5 oz
- Red Grape Juice 10 fl oz
- Honey 0 oz
- Cream 10 fl oz
- Champagne Vinegar 0 fl oz
- Spanish onions 15 oz
- Sugar 5 oz
- Balsamic Vinegar 0 fl oz
Step-by-Step Guide
Step 1
For the pâté, quickly sauté the liver in a hot skillet so that it remains rare inside. Sauté the onion in 50g of butter over low heat until it turns light brown.
Step 2
Combine the liver and onion, add wine and sherry vinegar, reduce until evaporated, then stir in honey and caramelize. Next, pour in 200 ml of cream and reduce by half. Let cool.
Step 3
Blend the cooled mixture with an immersion blender, add salt and 100 grams of butter, then turn the blender to maximum speed and blend until the temperature of the mixture reaches 165°F. Strain through a sieve. Let cool.
Step 4
Whip 100 ml of cream until soft peaks form, then gently fold it into the pâté using a spatula.
Step 5
For the jam, slice the onion into half-rings and sauté in a dry skillet, then add sugar and simmer until caramelized. Next, pour in the red wine and cook the onion until fully softened. Finally, stir in the balsamic vinegar.
Step 6
Serve with toast.
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