Duck Rillettes Recipe - Slow Roasted Duck Confit Pate Spread
Learn how to make a Duck Rillettes Recipe! Go to for more information, and many, many more recipe video. I hope you enjoy this Duck Rillettes Recipe!
Chicken Liver Pâté
Chicken Liver Pâté
00:00 Intro
00:44 Prepping Shallots and Livers
02:20 Cooking Livers
04:03 Liver Doneness
05:55 Caramelizing Shallots
07:55 Pureeing the Pâté
If you don’t want shallots for garnish, reduce the amount to 200g
500g chicken livers
1 Tbsp oil for high heat cooking (like canola)
2 Tbsp butter (1 for the livers and 1 for the shallots)
350g sliced shallots
Salt and black pepper
1/4 cup cognac (or any brandy, port, madeira, wine, or stock)
3/4 cups heavy cream
1 tsp balsamic vinegar
Rinse, dry, and trim the chicken livers. Set a large pan (if possible stainless steel) over medium-high heat. Add canola oil and 1 Tbsp of butter. Season the livers with salt and pepper. When the pan is hot, add the livers and cook until golden on both sides, about 2 min per side. I prefer the livers at 150F, which is very pink inside. Remove to a plate.
Reduce heat to low. Add another tablespoon of butter and wait for it to melt. Add the shallots and salt. Cook, stirring occasionally until they begin to brown. When the brown bits on the bottom of the pan become dark, add the cognac and scrape them up to integrate them with the shallots. Continue cooking the shallots, stirring occasionally, until they are very tender and jammy, adding olive oil if the pan feels dry, 15-20 min. Stir in the balsamic vinegar. Taste and correct for salt. Remove about 1/3 of the shallots and reserve for garnish.
Add 1/4 cup of cream and bring to a simmer scraping up the brown bits. If you want your livers more well done, add them to the pan and cook, stirring frequently, until the inside is no longer pink. Cool till warm.
Put the livers, shallots and the remaining 1/2 cup of cream into a blender or food processor and puree until silky smooth. For firmer texture, reduce the cream by 1/4 cup and replace it with 2 Tbsp butter.
Spoon into containers. Press the plastic wrap into the top of the pâté or seal with some clarified butter or chicken fat. Refrigerate overnight. Serve with rewarmed shallots and any fruit jam. It’s also good with pickled shallots and Dijon mustard.
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How to Make Chicken Liver Pate | Recipe | Food & Wine
This recipe for chicken liver pate makes more than enough for eight; any extra will come in handy as a ready-made snack.
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INGREDIENTS:
1/2 pound chicken livers, well-trimmed
1/2 small onion, thinly sliced
1 small garlic clove, smashed and peeled
1 bay leaf
1/4 teaspoon thyme leaves
Kosher salt
1/2 cup water
1 1/2 sticks unsalted butter, at room temperature
2 teaspoons Cognac or Scotch whisky
Freshly ground pepper
Toasted baguette slices, for serving
FIND THE FULL RECIPE HERE:
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Chicken Liver Pate with Apricot and wine Gelee | Food Channel L Recipes
You’ll fall in love with this recipe! Chicken liver pate with dried apricots and white wine gelee is so elegant, super tasty and easy to make! Hope you will enjoy it!
@FoodChannelLN - a new recipe every Tuesday and Thursday! Recipes for delicious and homemade food!
Ingredients for 8 servings:
600 g chicken livers
3 shallots
2 cloves of garlic
180 ml heavy cream
60 g butter
50 ml Amaretto
¼ tsp allspice
¼ tsp hot smoked paprika
1 pinch clove powder
Salt
Black pepper
For the apricot and wine gelee:
200 ml white wine
1 tbsp honey
1 tbsp sugar
50 g dry apricots
1 sprig rosemary
1 tsp gelatin powder
Music: epidemicsound.com
#pate #chicken #chickenliverpate
Super smooth chicken liver mousse
Chicken live mousse
1 lbs chicken liver
1.5 c milk
Soak for 4- 12 hours
1 large shallot
2 cloves garlic
Salt & Pepper to taste
2oz brandy
Thyme
4 oz butter
Pickled radishes
1/2c vinegar of choice
½c water
1/4 c sugar
Pinch of salt
sour dough bread
Pickled mustard seeds
How to Make Duck Liver Mousse (Pate)
An easy farm to table version of liver mousse. Many people call it pate, but it's actually a mousse. It's super easy to make and you can get all the ingredients right at the local farmers markets.
We like to serve ours with pickled red onions. Here's a link to the recipe:
Come find us at local Rochester New York Markets. Check out our website for all the markets we attend, what we'll bring, and more blogs and videos of us using what we grow on the farm to create our meals.