Chicken Liver Pâte With Currants
Nutrition
Calories: 86.45 kcalCarbohydrates: 0.91 gProtein: 4.89 gFat: 6.23 gSaturated Fat: 3.52 gCholesterol: 110.69 mgSodium: 166.42 mgFiber: 0.1 gVitamin A: 82.2955 IUCalcium: 4.84 mgIron: 2.58 mg
Ingredients
- 1/3 cup currants
- 2 tbsp Cognac
- 3 tbsp port
- 6 tbsp 3/4 stick unsalted butter, at room temperature
- 1 lb chicken livers cleaned
- 1 garlic clove minced
- 1 tsp coarse kosher salt or to taste
- Freshly ground black pepper to taste
- 1/2 tsp fresh thyme
- Melted duck fat or Clarified Butter
Instructions
- Soak the currants in the Cognac and port overnight.
- Melt 3 tablespoons of the butter in a skillet over medium-high heat and sauté the livers for about 5 minutes. Do not overcook them; the centers should remain pink. Remove the chicken livers with a slotted spoon and put them into a food processor.
- Drain the currants and add the Cognac mixture to the skillet. Add the garlic, salt, pepper, and thyme and cook for 1 minute over medium-high heat. Pour over the chicken livers and process until well combined and smooth.
- Stir in the remaining butter and the currants, adjust seasoning with salt and pepper, and pack the pâté into a 2-cup terrine. Seal with 1/4 inch of melted duck fat or clarified butter. Refrigerate for at least 2 days.
- To serve, scrape the fat or butter off the pâté. Spread the pâté on apple or pear slices, bread, or toast.