Chicken Liver Pâté with Port Wine

⏳ Time

1 hour 1 day

🥕 Ingredients

🍽️ Servings

Description

This unique chicken liver pâté with port wine boasts a sweet yet tangy flavor. This appetizer is perfect for a festive evening or a multi-course holiday dinner. The port wine adds a playful and bold note to the liver, presenting the familiar taste of chicken liver in a whole new light. To enhance this, the recipe includes nutmeg and marjoram. The pâté with port wine is so appealing in taste and aroma that you’ll immediately want to spread it on bread—preferably fresh and nutty. The secret to a smooth consistency lies in the proper addition of butter. It should be at room temperature, but not melted in the microwave or over a water bath to a liquid state; otherwise, the butter will clump in the pâté.

Ingredients

Chicken Liver - 1½ kg
Onion - 5 oz
Carrot - 5 oz
33% Cream - 5 fl oz
Butter - 10 oz
Garlic - 5 oz
Port Wine - 5 fl oz
Salt - to taste
Vegetable Oil - 5 fl oz
Ground Black Pepper - to taste
Ground Nutmeg - to taste
Marjoram - to taste

Step by Step guide

Step 1

Clean the chicken liver by removing any excess parts such as veins, ducts, and remaining bile. Blanch in vegetable oil for a couple of minutes.

Step 2

Finely chop the onion and carrot. Toss them into a skillet with preheated vegetable oil and sauté for a short while. Then add nutmeg, marjoram, garlic, and pour in the port wine. Now, while stirring, keep the vegetables on the heat until the port wine has evaporated.

Step 3

Add the liver to the onions and carrots, and sauté it until fully cooked.

Step 4

Pour the cream into the cooked liver and stir, waiting for it to be absorbed into the liver.

Step 5

Remove the liver from the heat and let it cool to a temperature of 45–130°F, which means it should be cool enough to taste without burning yourself. Now, blend the mixture until it becomes elastic, and then pass it through a fine sieve.

Step 6

Let the butter sit at room temperature until it becomes soft. Then, beat it with a mixer until it is light and fluffy, and gently fold it into the liver mixture.

Step 7

Transfer the future pâté into a mold lined with parchment paper, press it down, and place it in an oven preheated to 175–365°F for thirty-five minutes.