Chicken Liver Pate Recipe
honey pomegranate reduction, tarragon, pickled blueberry, urfa, black sesame buckwheat toast
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Ingredients
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Pâté
Honey Pomegranate Reduction
Pickled Blueberries
Black Sesame Buckwheat Toast
Method
Pâté Preparation
- 1
- 2
Cook Chicken Livers
Add the chicken livers to the skillet and cook until browned and just cooked through, about 5-7 minutes.
- 3
Blend Pâté
Remove from heat, add the cream, tarragon, salt, and pepper. Blend until smooth using a food processor.
- 4
Add Cognac
Add the cognac and blend again until fully incorporated. Transfer to a serving dish and refrigerate for at least 2 hours.
Honey Pomegranate Reduction Preparation
- 5
Simmer Reduction
In a small saucepan, combine pomegranate juice and honey. Bring to a gentle simmer over medium heat and reduce until syrupy, about 10-15 minutes.
Pickled Blueberries Preparation
- 6
- 7
Pickle Blueberries
Place blueberries in a jar and pour the hot pickling liquid over them. Let cool, then refrigerate for at least 1 hour.
Black Sesame Buckwheat Toast Preparation
- 8
Make Toast Batter
In a bowl, mix buckwheat flour, water, salt, and black sesame seeds until smooth.
- 9
Cook Toast
Heat olive oil in a non-stick skillet over medium heat. Pour batter to form small pancakes and cook until golden brown on both sides.
