Chicken Liver Pâté with Orange and Brandy
⏳ Time
1 hour + 4 hours
🥕 Ingredients
9
🍽️ Servings
10
Description
With all due respect to modern culinary trends, brandy in pâté is certainly not nonsense, but rather an essential element that smooths out all the rich, earthy sensations associated with liver, lending sophistication to the final product. As for the orange, it's hard to imagine a dish that could be spoiled by the essence of orange, or perhaps that's just our perception as northerners who always see citrus as a wonder. Psychologists consider orange to be a powerful antidepressant and often prescribe it as a calming remedy. Therefore, adding orange to the pâté can bring everything together: the color of dark bronze, the delicate taste of liver, and the aroma of a truly festive dish.
Ingredients
- Chicken Liver - 17.6 oz
- Butter - 3.5 oz
- Oranges - 2 pieces
- Onion - 2 heads
- Gelatin - 1 tablespoon
- Sugar - ½ spoons
- Brandy - 4 spoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Take the butter out of the refrigerator in advance to let it soften.
Step 2
In a deep skillet, melt 1 tablespoon of butter.
Step 3
When it just starts to bubble, add the liver, increase the heat, and fry for 3 minutes.
Step 4
Then add the brandy and cook for another 2 minutes, ensuring the liver remains pink inside and the alcohol evaporates from the brandy.
Step 5
Transfer the liver along with the butter and meat juices from the skillet to a plate.
Step 6
Peel and thinly slice the onion.
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, ensuring it doesn't brown or caramelize.
Step 8
Wash the oranges, cut one in half, and keep one half.
Step 9
Grate the zest from 1.5 oranges using a fine grater.
Step 10
Place the liver in a blender along with the butter and juices, add the onion and a bit of orange zest. Also add 3–4 tablespoons of butter and blend everything until smooth.
Step 11
If the pâté is too thick, add a little chicken broth. Stir, then season with salt and pepper.
Step 12
Spoon the pâté into individual molds or a single serving dish.
Step 13
Prepare the orange jelly. Soak the gelatin in orange juice and let it swell.
Step 14
Heat the juice with gelatin over low heat, without bringing it to a boil. Add the zest and sugar, and stir to combine. If there are any lumps, strain through a fine sieve. Allow to cool.
Step 15
Once the jelly has cooled, gently pour it over the pâté.
Step 16
Slice the remaining half of the orange into thin semicircles, use them to garnish the pâté on top, and refrigerate for at least 4 hours to allow the jelly to set.
Step 17
Serve with your favorite bread.
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