Best Pork And Chicken Liver Pate With Hazelnuts And Truffles Recipes

CHICKEN LIVER PATE

Steps:

• In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.
• Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.

CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE

Steps:

• In a bowl, soak the livers in the milk for 2 hours. Drain well.
• In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
• Remove from the heat and let cool slightly. Discard the bay leaves.
• In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
• Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.
• To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.

TRUFFLED CHICKEN LIVER MOUSSE

Steps:

• Place the chicken livers and milk in a medium bowl, cover, and refrigerate for at least 2 hours. Drain the livers and discard the milk.
• Melt 4 tablespoons of the butter in a medium (10-inch) skillet over medium heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken livers and thyme and cook for 4 to 5 minutes, turning with tongs to cook evenly, until they're lightly browned on the outside but still raw inside. Add the Cognac, 1 tablespoon salt, and 2 teaspoons pepper and continue to cook for 3 to 4 minutes, until the livers are cooked but still very pink inside. (If they're overcooked, the pate will be dry.) Pour the contents of the pan into the bowl of a food processor fitted with the steel blade and allow to cool for 15 minutes.
• Pulse the processor until the chicken livers are almost smooth. Dice the remaining 4 tablespoons of butter and add to the bowl. Add the truffle butter and process until smooth. Add the parsley and pulse just to incorporate.
• Pour the mousse into one large or four small (8-ounce) ramekins. Pour a thin layer of melted duck fat or clarified butter on each mousse and place whole parsley sprigs on top. Refrigerate for at least 6 hours. Allow to sit at room temperature for 15 minutes before serving with crackers or warm toasts.