Pâté is so reminiscent of years gone by but it is still a favorite. In fact, our local pub serves pâté on their lunch menu, so this was the inspiration for my Rosemary and Port Liver Pâté. They serve it with a beet relish on the side. My version uses pickled fresh beets combined with lingonberry jam. A perfect combination.
Tip : Use a slotted spoon to transfer the liver to your food processor. Then blend and if the mixture looks a little dry, add a spoonful of the cooking liquid one at a time until you reach a creamy smooth consistency.
Ingredients
- 1 lb chicken or duck livers
- 3 tbsp unsalted butter
- 1 medium finely chopped onion
- 3-5 cloves grated garlic
- 1/4 bunch chopped fresh parsley
- 1 pinch nutmeg
- 2 tsp dried rosemary or two sprigs fresh
- 1 cup port or sherry
- 1 bay leaf
- 1 tbsp celery seed
- 2 tbsp fennel
- kosher salt
- 1 recipe Beet and Lingonberry Chutney
- 1 demi baguette sliced and toasted
Instructions
- Gather all ingredients before starting the recipe.
- Heat 3 tbsp unsalted butter in a medium sized saucepan over medium heat. Add 1 medium finely chopped onion and 3-5 cloves grated garlic and sauté until the onions and garlic are soft, about 5 minutes. Do not let the garlic turn brown.
- Clean and devein 1 lb chicken or duck livers and add to the onion and garlic mixture and sauté until livers turn brown on the outside but remain pink on the inside. About 3-4 minutes.
- Add 2 tsp dried rosemary, 1/4 bunch chopped fresh parsley, 1 pinch nutmeg, 1 bay leaf, 1 tbsp celery seed, 2 tbsp fennel and season with kosher salt.
- Add 1 cup port or sherry and bring to a fast simmer then reduce heat and cook for 15-20 minutes..
- Transfer liver to a food processor with a slotted spoon and process until the liver is becomes a fine puree. If it looks a little dry, add some of the cooking liquid until you get a fine pate consistency.
- Serve with toasted slices of baguette and Beet and Lingonberry Chutney on the side.
