Chicken Pâté with Wine Gelée
⏳ Time
50 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
A classic accompaniment to the pâté is a mature red wine of the Pinot Noir variety.
Ingredients
- Chicken Liver - 10.6 oz
- Butter - 1.8 oz
- Onion - 2.8 oz
- Carrot - 5.6 oz
- White bread - 2.1 oz
- Port Wine - 25 fl oz
- Gelatin - 0.5 oz
- 10% cream - 5 fl oz
- Egg white - 1 piece
- Orange zest - 0.5 oz
- Sugar - 1.8 oz
- French Baguette - to taste
- Salt - to taste
- Nutmeg - to taste
Step by Step guide
Step 1
In a skillet over medium heat, melt the butter and sauté the liver until cooked through, then remove and set aside.
Step 2
In a clean pot, sauté the onion and carrot, chopped randomly, in the remaining oil. Add three tablespoons of port wine and let it evaporate. Pour in the cream, then add bread, nutmeg, salt, and sugar to taste. Leave it on medium heat for 15 minutes, stirring occasionally.
Step 3
Soak three grams of gelatin in cold water for five minutes. Add the softened gelatin to the pan with the vegetable mixture and turn off the heat, allowing it to cool. Add the egg white.
Step 4
Place the chicken liver and vegetable mixture in a blender and blend until smooth, then strain through a sieve.
Step 5
Pour the remaining port wine into a saucepan and simmer over medium heat until reduced by two-thirds. Add 50 grams of sugar and the orange zest (without the white pith), then simmer for 5 minutes before adding the remaining soaked gelatin. Turn off the heat and strain through a sieve, then let it cool.
Step 6
Serve the pâté in individual jars, pour wine jelly over it, and let it set in the refrigerator.
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