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Chicken Liver Pate
Ingredients
| * | 1 pound cream cheese, room temperature |
| * | 1 pound chicken livers, trimmed |
| * | Salt and pepper |
| * | Oil for searing |
| * | Sherry for deglazing |
| * | 1 white onion |
| * | 4 cloves garlic |
| * | 2 tablespoons olive oil |
| * | 1 tablespoon rosemary |
| * | 1/2 tablespoon sage |
| * | 1/2 cup sherry |
| * | 1/2 cup heavy cream |
| * | 2 tablespoons capers |
Instructions
| 1 | Bring cream cheese to room temperature for one to two hours. |
| 2 | Trim livers of fat and any heavy veins. Season livers with salt and pepper. |
| 3 | In hot saute pan, add oil and sear livers on both sides until medium rare, working in batches so as not to overcrowd the pan. Remove from pan and deglaze with sherry. Repeat until all livers are seared. Scrape drippings with a wooden spoon and add to livers. |
| 4 | Slice onions and garlic. Sweat in a medium heat saute pan with 2 tablespoons olive oil and rosemary and sage. Season with salt and pepper. (Add chili flakes, if desired.) When onions are soft, add 1/2 cup sherry and reduce until soupy. Add cream and reduce until soupy. Add capers and remove from heat. |
| 5 | While livers and onion reduction is warm, combine all in food processor and process until fully pureed. Add cream cheese 2 tablespoons at a time until incorporated. Work in batches as needed. Mix the finished pate in a large bowl with a spatula/scraper or whisk. If the mixture is too chunky or for a more uniform consistency, pass through a sieve. |
| 6 | Pour pate into a loaf pan lined with plastic wrap, or roll into a log in parchment paper and allow to set up in the refrigerator overnight. |
| 7 | Serve with bread or crackers, pickles, spicy peppers or mustard. |
Notes
- Sommelier Geoffrey Fallon recommends pairing the Chicken Liver Pate with a 2004 Jean-Luc Joillot, Bourgogne Passetoutgrain, Burgundy, France
Source
Chef Ian Just, Les Zygomates, Boston, MA