Signature Turkey Liver Pâté

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

The butter should be of the highest quality, with a fat content of at least 85% (look at the product's ingredients and its price). Remember: the taste of the pâté directly depends on the butter! It can be boring to make this pâté the same way every time. That's why I add finely chopped sautéed chanterelles, bacon, prunes, or pistachios. Feel free to experiment, and you may create your own signature pâté recipe.

Ingredients

Water - ½ l
Carrot - 1 piece
Onion - 1 head
Celery stalk - 1 piece
Parsley - 2 sprigs
Rosemary - 2 sprigs
Bay leaf - 1 piece
Green peppercorns - 1 piece
Clove - 1 piece
Turkey - 7.1 oz
Butter - 5.3 oz
Cognac - 1 tablespoon
Balsamic Vinegar - 1 tablespoon
Soy Sauce - 2 spoons
Garlic - 1 clove
Meyer Lemon Juice - 1 tablespoon
Sugar - 1 tablespoon
Salt - to taste
White Pepper (whole) - to taste

Step by Step guide

Step 1

For the vegetable broth, pour water over the prepared carrots, onion, and celery, add parsley and rosemary, salt, and spices. Simmer for 25–30 minutes. Strain the finished broth and bring it back to a boil.

Step 2

Rinse the turkey liver, remove any membranes, and immerse it in boiling broth. Cook for 8–10 minutes. Remove the pot from the heat and let the liver cool in the broth without taking it out. This method of preparation will ensure it is tender and free of graininess.

Step 3

Finely chop the butter and beat it in a food processor until pale.

Step 4

Remove the cooled liver from the broth, finely chop it, and gradually add it to the butter while continuously whisking. Season with salt, white pepper, cognac, balsamic vinegar, soy sauce, and crushed garlic. Add lemon juice, sugar, and about 3 tablespoons of broth.