Turkey Liver Pâté with Lingonberry Glaze

Breakfasts | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Turkey Liver Pâté with Lingonberry Glaze

Ingredients

Turkey - 17.6 oz
Chicken fillet - 7.1 oz
Chocolate eggs - 2 pieces
10% cream - 3 fl oz
Onion - 1 head
Butter - 3.5 oz
Breadcrumbs - 2.5 oz
Cognac - 5 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Ground Nutmeg - a pinch
Fresh-frozen lingonberry - 7.1 oz
Sugar - 2 tablespoons
Water - 7 fl oz
Gelatin - 3 teaspoons

Step by Step guide

Step 1

Preheat the oven to 320°F.

Step 2

Rinse the liver, removing any excess membranes and bile. If necessary, cut each piece in half. Cut the chicken breast into pieces. Purée the fillet and liver until smooth.

Step 3

Dice the onion and sauté until golden in 50 g of butter. In another pan, toast the breadcrumbs in the remaining butter for a couple of minutes. Add the sautéed onion, toasted breadcrumbs, and eggs to the liver and fillet mixture and purée. Then add the cream and cognac, mixing until smooth.

Step 4

Season with salt and pepper to taste, and add nutmeg.

Step 5

Pour the mixture into a silicone mold, tightly cover with foil, and place in the oven. Bake for 40 minutes at 320°F.

Step 6

While the pâté is baking, prepare the lingonberry glaze. Soak the gelatin in cold water. Place the berries in a pot, add water, heat to boiling, and cook for about 5 minutes. Then strain the berries through a sieve, add sugar and cognac. After removing the pâté from the oven and letting it cool slightly, add the gelatin to the berry purée (you can warm the berries slightly). Be sure to mix well! Cool to room temperature and pour over the pâté. Refrigerate overnight, or better yet, let the dish sit for a full day.