Brandy Peppercorn Chicken Liver Pâté

Author: Canadian Living

Serve this smooth, classic hors d'oeuvre surrounded by crackers or Salt and Pepper Croûtes.

  • Portion size 375 servings
  • Credits : Canadian Living Magazine: December 2009

Ingredients

  • 2 tablespoons white wine vinegar
  • 2 celery ribs chopped
  • 8 peppercorns
  • 2 bay leaves
  • 8 oz salted pork belly cubed
  • 8 oz chicken livers
  • 2 tablespoons olive oil
  • 1/2 cup chopped shallots
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon coarsely ground pepper
  • 2 tablespoons brandy
  • 2 tablespoons whipping cream
  • 1/4 teaspoon salt (approx)

Method

In saucepan, bring 6 cups (1.5 L) water, vinegar, celery, peppercorns and bay leaves to simmer. Add pork belly; poach until tender, about 1-1/2 hours. With slotted spoon, transfer pork to food processor.

Separate lobes of livers, removing any connective tissue and fat. Add chicken livers to saucepan; poach until slight trace of pink remains in centre of thickest part, about 5 minutes. Drain and add livers to pork belly in food processor.

Meanwhile, in skillet, heat oil over medium heat; cook shallots, thyme and pepper until tender, about 8 minutes. Add to food processor.

Add brandy, cream and salt; pulse, scraping down side as necessary, until smooth. Season with more salt (if desired). Transfer to bowl(s); let cool. (Make-ahead: Refrigerate for up to 3 days. Bring to room temperature to serve.)

Nutritional facts Per 1 tbsp (15 ml) : about

  • Sodium 121 mg
  • Protein 2 g
  • Calories 63.0
  • Total fat 5 g
  • Potassium 34 mg
  • Cholesterol 50 mg
  • Saturated fat 2 g
  • Total carbohydrate 1 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 35.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Brandy Peppercorn Chicken Liver Pâté

Login