We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Smooth Chicken Liver Paté
Holiday 2014
Microwave a little of the raw mixture before baking, to taste for seasoning. Under-salted paté tastes bland. Typically these patés a reserved with a sweetened confit of some sort. We upped the ante using the licorice-tasting fennel and figs. Serve a little dab with each slice. If the paté starts to look bubbly on the outside, whip it out of the oven. You do not want to over-bake it.
Serves 8 to 10
½ cup (125 mL) dry sherry
⅔ cup (150 mL) minced shallots
10 sprigs of thyme
1 lb (500 g) chicken livers, cleaned
1 star anise
3 eggs
1½ cups (375 mL) unsalted butter, melted
Salt and freshly ground pepper
1 Preheat oven to 325°F (160°C). Grease a standard loaf pan and line the base with parchment paper.
2 Combine sherry, shallots and thyme in a pot over medium heat. Simmer until liquid has almost evaporated. Set aside to cool. Discard thyme.
3 Combine liver, star anise and eggs with the reduced shallot-wine mixture and purée in a blender. Slowly pour in butter while puréeing and blend until smooth and velvety in texture. Season with salt and pepper to taste.
4 Pour mixture into prepared pan and cover with foil. Place the dish in a larger baking dish and pour boiling water halfway up the sides of the loaf pan to form a hot water bath.
5 Bake for 40 minutes or until firm and custard-like. The centre should still be slightly pink.
6 Cool paté overnight in fridge. Turn out onto a board. Serve with toasts and Fennel & Fig Confit (recipe follows).
Serves 8 to 10
FENNEL & FIG CONFIT
This confit, with its sweet, slightly licorice-like taste, matches the paté very well.
1 small head of fennel (about 2 cups [500 mL], chopped)
3 tbsp (45 mL) olive oil
2 tbsp (30 mL) granulated sugar
2 tbsp (30 mL) coarsely chopped preserved lemon
6 dried figs, chopped
6 pitted prunes, chopped
Pinch chili flakes
¼ cup (60 mL) sweet sherry
2 tbsp (30 mL) balsamic vinegar
2 tbsp (30 mL) water
Salt and freshly ground pepper
1 Preheat oven to 375°F (190°C).
2 Remove fronds from fennel and reserve. Cut out core and coarsely chop fennel.
3 Heat oil in ovenproof skillet over medium-high heat. Add fennel and sugar and sauté for 2 minutes or until beginning to brown. Add preserved lemon, dried figs, prunes and chili flakes. Stir in sherry, balsamic and water. Season with salt and pepper.
4 Cover pan and place in oven. Bake for 30 to 40 minutes or until mixture is rich and soft. Let cool to room temperature.
5 Refrigerate until needed. Pack into a crock or serving dish and serve with the paté.
Serves 8
