Chicken Liver Pate
Chicken Liver Pate
Cooking Mode:
Steam
Equipment
- Blender
- Scales
- Knife
- Fine Mesh Sieve
- Pouring Jug
- Small Saucepan
- Thermometer
- Pallet or Pate Knife
Ingredients
Ingredients- 400gm Cleaned Chicken Liver
- 160gm Duck Fat
- 1 Sliced Shallot
- 100gm Port
- 80gm Butter
- Salt and White Pepper
METHOD
Place shallots in a small saucepan with port and reduce by 2/3
Place livers in blender season with salt and pepper and strain in remaining port. Discard the shallots Place duck fat in a pot and heat over low temperature until you reach 70 degrees, check with your thermometer Begin blending the livers once liquefied pour in the duck fat in a steady stream while blending
Check the seasoning and adjust if required, pass the mix through the sieve and into a jug
Fill ramekins leaving a 2cm gap at the top, cover with cling film and lids, place on a perforated tray
Place in pre-heated oven steam setting 70 degrees for 50 mins
Once cooked remove cling film and chill for 2 hours
Melt butter in a small pot over low heat
Remove pate from the fridge and scrape away the oxidised surface
Pour over melted butter and chill again for 2 hours
Serve with toast, crackers or croutons
Place livers in blender season with salt and pepper and strain in remaining port. Discard the shallots Place duck fat in a pot and heat over low temperature until you reach 70 degrees, check with your thermometer Begin blending the livers once liquefied pour in the duck fat in a steady stream while blending
Check the seasoning and adjust if required, pass the mix through the sieve and into a jug
Fill ramekins leaving a 2cm gap at the top, cover with cling film and lids, place on a perforated tray
Place in pre-heated oven steam setting 70 degrees for 50 mins
Once cooked remove cling film and chill for 2 hours
Melt butter in a small pot over low heat
Remove pate from the fridge and scrape away the oxidised surface
Pour over melted butter and chill again for 2 hours
Serve with toast, crackers or croutons
HINTS & TIPS
The butter on the top of the pate prevents it from oxidizing, you can also top with a thin layer of duck fat or even a flavoured jelly
The same recipe can be adapted for duck livers
Cooking at the relatively low temperature will prevent the liver from over cooking, going grey and grainy
The same recipe can be adapted for duck livers
Cooking at the relatively low temperature will prevent the liver from over cooking, going grey and grainy
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