Description
Luxurious French chicken liver pâté offers a silky, rich culinary experience that elevates simple ingredients into an elegant appetizer. Smooth, velvety textures and deep, complex flavors will transport you straight to a charming Parisian bistro with each sophisticated bite.
Ingredients
Scale
Main Ingredients:
- 500 grams (1.1 pounds) chicken liver
- 3 tablespoons brandy or port
- 100 milliliters (3.4 fluid ounces) cream
- 2 tablespoons butter
Aromatics and Flavor Enhancers:
- 2 shallots, chopped
- 1 rasher bacon, chopped
- 1 tablespoon fresh parsley
- 1 tablespoon oil
- Salt, to taste
- Pepper, to taste
Optional Topping:
- Clarified butter (for sealing)
Instructions
- Sauté finely chopped shallots and crispy bacon in a skillet over medium heat until translucent and fragrant, approximately 3-4 minutes.
- Introduce chicken livers to the pan, quickly searing each side to achieve a golden-brown exterior while maintaining a slightly pink interior, about 2-3 minutes.
- Deglaze the skillet with brandy, allowing the liquid to reduce and concentrate the flavors, scraping any browned bits from the pan’s surface.
- Pour heavy cream into the mixture, seasoning with salt, freshly ground black pepper, and chopped parsley. Simmer gently for an additional 2-3 minutes.
- Transfer the entire mixture to a food processor, adding cold butter pieces. Blend until achieving an ultra-smooth, silky consistency.
- Carefully spoon the pate into individual ramekins, creating a level surface.
- Seal the ramekins with a protective layer of clarified butter or tightly wrapped plastic film to prevent oxidation.
- Refrigerate for a minimum of 24 hours to allow flavors to meld and texture to set completely before serving chilled.
Notes
- Trim chicken livers carefully to remove any green or discolored parts for a smoother, cleaner-tasting pate.
- Consider using duck fat instead of oil for a richer, more luxurious flavor profile that enhances the liver’s natural taste.
- Choose high-quality brandy or cognac to elevate the depth and complexity of the pate’s overall flavor.
- For a lighter version, substitute some butter with Greek yogurt or cream cheese to reduce total fat content while maintaining creamy texture.
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 15 g
- Cholesterol: 210 mg