- Prep time 20 minutes
- Total time 8 hours & 30 minutes
Ingredients
Method
In skillet, melt 1 tbsp butter over medium heat. Add shallot, garlic, thyme and bay leaf; cook, stirring often, until softened, about 3 minutes. Add chicken livers; cook, turning halfway through cooking time, until golden on the outside and still slightly pink on the inside, 3 to 4 minutes. Discard bay leaf and transfer mixture to food processor or blender; set aside.
In same skillet, stir brandy with maple syrup; cook for 1 minute, scraping browned bits from bottom of pan with wooden spoon. Pour liquid into food processor with reserved liver mixture; add salt and pepper. Pulse until mixture is smooth. Add remaining butter, a few cubes at a time, pulsing after each addition; pulse in cream. Season with salt and pepper. Strain through sieve.
Divide mixture between two 3/4-cup ramekins. Cover surfaces directly with plastic wrap and refrigerate overnight. Serve with croutons, and Onion & Pear Confit, if desired. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 1 month.)
Makes 1 cup
Onion & Pear Confit
In large skillet, heat 3 tbsp olive oil over medium-low heat. Add 1 large Spanish onion, halved and thinly sliced, and cook, stirring occasionally, until softened (do not brown), about 10 minutes. Add 1 peeled, cored and diced pear, 3 tbsp maple syrup and 2 tbsp cider vinegar; season with salt and pepper. Simmer, stirring occasionally, until onions and pears are golden and caramelized, about 45 minutes. Makes about 1 1/2 cups.
Nutritional facts PER 2 TBSP
- Iron 2.7 mg
- Fibre 0 g
- Sodium 170 mg
- Sugars 1 g
- Protein 6 g
- Calories 135
- Total fat 12 g
- Cholesterol 145 mg
- Saturated fat 7 g
- Total carbohydrate 2 g
