Chicken Liver–Port Pâté

Name: Chicken Liver–Port Pâté
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoons freshly ground black pepper; 2 teaspoons capers, coarsely chopped; 454 grams chicken livers; 0 teaspoons Dijon mustard; 1 French baguette, cut into 1/4- to 1/2-inch-thick slices; 1 teaspoon finely chopped fresh thyme leaves; 1 teaspoon kosher salt; 710 milliliters 1/2 ounces (about lambs lettuce, also known as mâche; 1 Tbsp olive oil; 296 milliliters ruby port; 237 milliliters (about 3 medium) thinly sliced shallots; 1 teaspoon sherry vinegar; 8 Tbsps unsalted butter (1 stick); 237 milliliters whole milk

Chicken Liver–Port Pâté might be just the beverage you are searching for. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 353 calories, 14g of protein, and 18g of fat. A mixture of milk, butter, thyme leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 6 hours.

Instructions

Combine livers and milk in a medium bowl and refrigerate for 2 hours. Meanwhile, place port and bay leaf in a small saucepan over medium heat and bring to a simmer.

Ingredients you will need

Bay Leaves

Milk

Port

Equipment you will use

Sauce Pan

Bowl

Let simmer until reduced to 2 tablespoons, about 25 minutes. Discard bay leaf; set reduction aside.

Ingredients you will need

Reduction

Bay Leaves

Drain livers (discarding the milk), pat dry with a paper towel, and remove the tough cartilage and veins. Set aside.Melt 3 tablespoons of the butter in a medium frying pan over medium heat until foaming.

Ingredients you will need

Butter

Milk

Equipment you will use

Paper Towels

Frying Pan

Add shallots and cook, stirring often, until softened, about 3 minutes. Increase heat to medium high, add chicken livers, thyme, salt, and pepper and cook, stirring occasionally, until livers are browned but still slightly pink in the center, about 5 minutes.Meanwhile, melt the remaining 5 tablespoons butter; set aside.

Ingredients you will need

Chicken Liver

Shallot

Butter

Pepper

Thyme

Salt

Transfer livers and shallots, along with any pan juices, to a food processor fitted with a blade attachment.

Ingredients you will need

Shallot

Equipment you will use

Food Processor

Frying Pan

Add reserved port reduction and vinegar. Turn on the processor, pour the melted butter in through the feeder tube, and continue processing, stopping to scrape down the sides with a rubber spatula as needed, until smooth, about 2 minutes.

Ingredients you will need

Reduction

Vinegar

Butter

Port

Equipment you will use

Spatula

Transfer the mixture to a medium-mesh strainer (do not use a fine-mesh strainer—the weaving is too tight to allow the pâté to pass through) set over a medium bowl. Using a rubber spatula, press the mixture through. (It will take some work but will pay off in smooth, creamy results.) Discard the solids remaining in the strainer. Taste the pâté and season with additional salt or pepper as needed.

Ingredients you will need

Pepper

Salt

Equipment you will use

Sieve

Spatula

Bowl

Heat the oven to 350°F and arrange a rack in the middle.Arrange the bread slices on a baking sheet in a single layer (do this in batches if needed).

Ingredients you will need

Bread

Equipment you will use

Baking Sheet

Oven

Place the capers and mustard in a medium bowl, season with salt and pepper, and whisk to combine. Slowly drizzle in the oil while constantly whisking.

Ingredients you will need

Salt And Pepper