Chicken Liver Pâté With Figs And Walnuts
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
54
Spice
43
Sweetness
39
Sourness
47
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
450 g
Chicken Liver (trimmed)1 small
Onion (thinly sliced)1 tbsp
Cognac1.25 tsps
Salt1 cup
Red Wine (dry)1 cup
Walnut (chopped toasted)Directions:
1
Spray 3-cup soufflé dish or terrine with vegetable oil spray
2
Line dish with plastic wrap; spray plastic
3
Combine chicken livers, broth and onion in medium saucepan
4
Bring to boil
5
Cover and simmer until livers are cooked through, stirring occasionally, about 12 minutes
6
Drain cooking liquid; transfer chicken livers and onion to processor
7
Add butter, Cognac and salt to processor
8
Puree until smooth
9
Transfer to prepared dish
10
Cover and refrigerate until firm, at least 4 hours
11
Bring wine to simmer in small saucepan
12
Remove from heat
13
Add figs
14
Let stand until figs soften, about 15 minutes
15
Drain wine
16
Quarter figs
17
(Pâté and figs can be prepared 1 day ahead
18
Keep pâté refrigerated
19
Transfer figs to small bowl; cover and refrigerate
20
) Unmold pâté onto platter
21
Press walnuts onto sides of pâté
22
Garnish top with chives and some figs
23
Arrange lettuce on platter with pâté
24
Place remaining figs atop lettuce
25
Serve with toasts
26
Spray 3-cup soufflé dish or terrine with vegetable oil spray
27
Line dish with plastic wrap; spray plastic
28
Combine chicken livers, broth and onion in medium saucepan
29
Bring to boil
30
Cover and simmer until livers are cooked through, stirring occasionally, about 12 minutes
31
Drain cooking liquid; transfer chicken livers and onion to processor
32
Add butter, Cognac and salt to processor
33
Puree until smooth
34
Transfer to prepared dish
35
Cover and refrigerate until firm, at least 4 hours
36
Bring wine to simmer in small saucepan
37
Remove from heat
38
Add figs
39
Let stand until figs soften, about 15 minutes
40
Drain wine
41
Quarter figs
42
(Pâté and figs can be prepared 1 day ahead
43
Keep pâté refrigerated
44
Transfer figs to small bowl; cover and refrigerate
45
) Unmold pâté onto platter
46
Press walnuts onto sides of pâté
47
Garnish top with chives and some figs
48
Arrange lettuce on platter with pâté
49
Place remaining figs atop lettuce
50
Serve with toasts