Chicken Liver & Foie Gras Pate Recipe
Recipe information
Make Chicken Liver & Foie Gras Pate in just 2h . red onion mostarda, moscato d'asti
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Pâté Ingredients
Red Onion Mostarda Ingredients
Serving Ingredients
Pâté Preparation
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. 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. 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. 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
5. Cook the Onions
In a saucepan, combine the red onions, sugar, vinegar, and water. Bring to a simmer over medium heat.
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.
7. Add Mustard
Stir in the whole grain mustard, mixing well. Remove from heat and let cool to room temperature.
Local Coupons
No local coupons found for this recipe's ingredients.