Chicken Liver Pâté with Caramelized Onions

Appetizers | Scottish cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Instead of sherry, you can use another fortified wine, such as Madeira.

Ingredients

Chicken Liver - 20 oz
Onion - 20 oz
Oranges - 1 piece
Sherry - 10 fl oz
Vegetable Oil - 5 fl oz
Butter - 10 oz
10% cream - 0 fl oz
Sugar - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Clean the chicken liver.

Step 2

Slice the onion into half rings and add it to a skillet with heated vegetable oil. Season with salt and pepper, and sauté over medium heat, stirring, until the onion releases its juices.

Step 3

Add sugar, a splash of sherry, some orange juice, and zest, and continue to caramelize the onions, stirring occasionally and waiting for the liquid to evaporate until the onions take on a caramel color. This will take about 15-20 minutes, but you can continue for longer if desired. You can add more sherry from time to time.

Step 4

Remove the cooked onions. In the same skillet, add more oil and lightly sauté the liver, seasoning with salt and pepper. It should be golden brown on the outside and tender pink on the inside. Add the zest, juice, and sherry to the liver. Remove from heat.

Step 5

Place the onion and liver in a blender, pour in the cream, and blend until smooth. Gradually add the frozen butter, cut into small pieces, while continuing to blend.