Chicken Liver Pâté with Cognac and Prunes

⏳ Time

1 hour + 4 hours

🥕 Ingredients

🍽️ Servings

Description

The prunes give the pâté not only a fruity flavor but also a hint of light smokiness. The cognac here is not just for show: the aroma of the oak barrel elevates the liver. Be sure to follow the steps precisely: first, soak the prunes in cognac, and only then chop and combine everything together. If you skip the soaking and add the ingredients separately, the cognac in such a small amount will get lost in the pâté mixture, while the prunes will not blend in but remain as tough chunks. If the combination of fruity and meaty flavors seems too unusual to you, you can keep only the cognac from the prunes.

Ingredients

Chicken Liver - 17.6 oz
Butter - 3.5 oz
Onion - 2 heads
Pitted Wild Apricots - 1.6 oz
Cognac - 3 spoons
Chicken Broth - 4 fl oz
Ghee - 3.5 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Take the butter out of the refrigerator in advance so that it can soften.

Step 2

Wash the prunes. If they are too dry, soak them in a colander with hot water and then dry them off. Set aside a few pieces for garnish. Place the prunes in a bowl, pour over the brandy, and let them sit for 30 minutes.

Step 3

In a deep skillet, melt 1 tablespoon of butter.

Step 4

When it just starts to bubble, add the liver, increase the heat, and fry for 5 minutes until the liver is still pink inside.

Step 5

Transfer the liver along with the butter and meat juices from the skillet to a plate.

Step 6

Peel the onion and slice it thinly.

Step 7

Add another tablespoon of butter to the skillet, melt it, and add the onion. Reduce the heat to low, place the onion in the skillet, and sauté it gently until it becomes translucent, making sure it doesn't brown or darken.

Step 8

Place the liver in a blender along with the butter and juices, add the onion and prunes with the cognac. Also, add the remaining butter and blend everything into a smooth mixture.