Turkey Liver Pâté with Miso and Quince Jam
Appetizers | Tajikistan cuisine
⏳ Time
2 hours
🥕 Ingredients
14
🍽️ Servings
8
Description
The ingredients change depending on the season. The topping for the pâté should be sweet and sour or sweet, but not cloying. Currently, the restaurant serves quince jam with saffron and elderflower syrup.
Ingredients
- Turkey - 2 lbs
- Shallot - 10.6 oz
- Port Wine - 8 fl oz
- Miso Paste - 0.7 oz
- Butter - 14.1 oz
- Milk - to taste
- Apricot Jam - to taste
- Muscovado Sugar - to taste
- Ground Black Pepper - to taste
- Salt - to taste
- Quince - 2 lbs
- Sugar - 10.6 oz
- Saffron - ½ g
- Gooseberry - 10.6 oz
Step by Step guide
Step 1
Soak the chilled turkey liver in milk overnight to remove any bitterness. The milk should completely cover the liver. Remove the liver from the milk, pat dry, and sauté in butter until it develops color. Place it in a vacuum-sealed bag and cook to medium rare in the oven at 118°F for 1 hour.
Step 2
Finely chop the shallots and caramelize them by sautéing in a pan with salt and muscovado sugar. Add port wine and reduce the liquid until it thickens.
Step 3
Prepare quince jam: Cut 1 kg of quince into cubes and place it in a large pot. Add 300 g of sugar, 300 g of elderberries, and 0.5 g of saffron. Mix all the ingredients in the pot, bring to a boil, reduce the heat, and simmer for 20-30 minutes. Let it cool.
Step 4
Blend the cooked turkey liver, miso paste, caramelized onions, jam, and butter until creamy. Season to taste.
Step 5
Serve with toasted bread and quince jam.
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