Restaurants›Ajax Downtown›Patè + Foie Recipe

Patè + Foie Recipe

Inspired by Ajax Downtown

Time30m

Serves4

chicken liver pâté, foie gatzatua, pickled vegetables, fruit compote, grilled ciabatta

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Ingredients

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Pâté Ingredients

1 1/8 lb (500 grams) chicken livers3 1/2 oz (100 grams) Unsalted butter1 unit onion (finely chopped)2 cloves Garlic (minced)3 3/8 tbsp (50 ml) brandy or cognac0.42 cup (100 ml) Heavy cream1 tsp Celtic sea salt1 tsp black pepper3 1/2 oz (100 grams) foie gras (optional, for garnish)

Method

Pâté Preparation

Cook the Chicken Livers

In a skillet, melt 50 grams of butter over medium heat. Add the onions and garlic, sauté until soft and translucent. Add the chicken livers and cook for about 5-7 minutes until they are browned but still slightly pink inside.

Deglaze the Pan

Pour in the brandy or cognac, scraping the bottom of the pan to release any browned bits. Allow the alcohol to cook off, about 2 minutes.

Blend the Mixture

Transfer the liver mixture to a food processor. Add the remaining butter, heavy cream, salt, and black pepper. Blend until smooth and creamy.

Chill the Pâté

Transfer the pâté into a serving dish or ramekins. Smooth the top and cover with plastic wrap. Refrigerate for at least 2 hours or until firm.

Prepare the Garnish

If using, slice the foie gras and quickly sear in a hot pan until golden brown on both sides. Set aside.

Serve

Serve the pâté with pickled vegetables, fruit compote, and grilled ciabatta. Garnish with seared foie gras, if desired.