Pâté with Cognac and Lingonberry Sauce
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
5
Description
Pâté with Cognac and Lingonberry Sauce
Ingredients
- Lingonberry - 8.8 oz
- Sugar - 7.1 oz
- Balsamic Vinegar - 1 tablespoon
- Cognac - 4 tablespoons
- Chicken Liver - 17.6 oz
- Salt - to taste
- Water - 1 fl oz
- Carrot - 1 piece
- Onion - 1 piece
- Ground Black Pepper - to taste
- Butter - 1.8 oz
Step by Step guide
Step 1
Prepare the sauce. Mix the lingonberries with sugar and water.
Step 2
Add balsamic vinegar to the lingonberries.
Step 3
Place on medium heat and bring to a boil, stirring constantly. Cook on medium heat for about 30 minutes, occasionally skimming off the foam.
Step 4
Rinse the liver and pour boiling water over it for 5 minutes. Remove the membranes. Cook for 30 minutes. The broth will be needed.
Step 5
Peel and chop the carrot.
Step 6
Finely chop the onion.
Step 7
Sauté the onion with the carrot.
Step 8
Add the liver.
Step 9
Season with pepper. It's better to grind fresh pepper, as it is more aromatic.
Step 10
Add salt and sauté for 2 minutes.
Step 11
Chop the liver, adding it in batches to the blender and gradually adding the broth.
Step 12
Add the cognac.
Step 13
Melt the butter and add it to the pâté. Mix until smooth. Transfer to a bowl and refrigerate. Serve with lingonberry sauce.
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