CHICKEN LIVER & FOIE GRAS PATE recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Rocca›Chicken Liver & Foie Gras Pate Recipe

Chicken Liver & Foie Gras Pate Recipe

Inspired by Rocca
Time2h
Serves6

red onion mostarda, moscato d'asti

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Ingredients

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Pâté Ingredients

Red Onion Mostarda Ingredients

Serving Ingredients

Method

Pâté Preparation

  1. 1

    Cook the Livers

    In a skillet over medium heat, melt 50g of butter. Add the shallots and garlic, sautéing until translucent. Add the chicken livers and foie gras, cooking until just browned on the outside but still pink inside, about 5-7 minutes.

  2. 2

    Add Flavorings

    Stir in the thyme and cognac, allowing it to cook for another 2 minutes to let the alcohol evaporate. Season with salt and pepper.

  3. 3

    Blend the Mixture

    Transfer the mixture to a food processor. Add the remaining butter and heavy cream, blending until smooth and creamy. Taste and adjust seasoning if needed.

  4. 4

    Chill the Pâté

    Transfer the pâté into a serving dish or terrine, smoothing the top. Cover and refrigerate for at least 4 hours, or overnight for best results.

Red Onion Mostarda Preparation

  1. 5

    Cook the Onions

    In a saucepan, combine the red onions, sugar, vinegar, and water. Bring to a simmer over medium heat.

  2. 6

    Simmer the Mixture

    Reduce the heat to low and simmer for about 20-25 minutes until the onions are soft and the mixture is syrupy.

  3. 7

    Add Mustard

    Stir in the whole grain mustard, mixing well. Remove from heat and let cool to room temperature.

Serving

  1. 8

    Plate the Pâté

    Once the pâté is chilled, serve it with a generous spoonful of red onion mostarda on top.

  2. 9

    Pair with Wine

    Pour the Moscato d'Asti into glasses and serve alongside the pâté and mostarda.

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