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Liver Pâté

Pâté Ingredients

  • 2 Cups Livers or 1 1/4 lb. / Chicken, Turkey, Pork, Duck, Rabbit or a mixture.
  • 1 Cup Buttermilk (Sweet Milk will work just fine)
  • 1 Cup Diced Onion
  • 2 TBSP Butter
  • 1 tsp Bacon Grease (Or Duck Fat)
  • 1/2 tsp each Salt, Black Pepper, Garlic Powder &Red Pepper Flakes
  • 1 TBSP Rinsed Capers
  • 1/4 Cup Dry Vermouth
  • 1/8 Cup Brandy
  • 1/4 Cup Melted Butter
  • 1/2 Cup Heavy Cream
  • 1/2 tsp White Truffle Oil

Pâté Directions

  1. Remove any greenish or blackish spots from the livers, as well as any connective tissue. Rinse and drain. Cut the livers into 1/2 inch pieces. Place in a large mixing bowl and cover with milk. Cover and refrigerate for at least 30 minutes. Drain well.
  2. Melt butter and bacon grease over medium heat in a sauté pan. Sauté onions until translucent. Add livers to the pan continue to cook for 2 to 3 minutes, until the livers are just stiffened, but still pink inside.
  3. Add salt, pepper, garlic, red pepper flakes, capers and vermouth. Remove from heat to add brandy. Return to heat and boil until most of the liquid is cooked out.
  4. Remove from heat and allow to cool for a few minutes.
  5. Scrape into blender. Add cream, melted butter and truffle oil. Cover and puree until mixture is a smooth paste.
  6. Pour into small bowls or ramekins, allow to chill for 2 to 3 hours.

*Note: Air is not the friend of Pâté. You will need to seal the tops with either clarified butter, cling wrap or gelée.

Gelée Ingredients

  • 1/4 cup Water, Separated
  • 1/4 tsp
  • Unflavoured Gelatin
  • 1/4 tsp Sugar
  • 1/4 Cup Dry Vermouth
  • 1 tsp Brandy
  • 1/8 tsp White Truffle Oil
  • Salt and Pepper

Gelée Directions

  1. Place 1/8 cup of warm water in a ramekin, sprinkle unflavored gelatin and let it stand for about 10 minutes.
  2. In a small saucepan heat vermouth and sugar over medium-low heat for 2-3 minutes.
  3. Once the gelatin has softened, add the other 1/8 cup of hot water to the ramekin and dissolve until mixture becomes clear. Add the gelatin mixture to the warm wine mixture and mix thoroughly.
  4. Remove the saucepan from the heat add brandy and truffle oil. Salt and pepper to taste. Let the warm mixture stand until it almost reaches room temperature.
  5. Once it has cooled, pour over chilled mousse. Return the mousse to the fridge and chill until the gelée has set.