Chicken Liver Pate
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 250 grams (approximately 9 ounces) Chicken liver
- 2 cloves garlic
- 100 grams (approximately 3 1/2 ounces) butter
- Sea salt
- peppers
- 1 tablespoon Armagnac
- 1 tablespoon fresh thyme (chopped)
- 100 grams (approximately 3 1/2 ounces) Goose fat
- 2 tablespoons caperberry (drained)
Preparation steps
1.
Gently saute the liver in a little butter until cooked through and let cool in the pan. Peel the garlic and crush to a fine paste in a mortar with a little salt. In a blender, puree the liver, butter and garlic paste until smooth. Season with salt and pepper and add a little Armagnac. Scrape into 2 bowls and smooth the top. Sprinkle with thyme sprigs and capers.
2.
Melt the goose fat in a pot and pour on top of the liver. Refrigerate until the goose fat is solid and serve cold.
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