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Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 8 |
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This is from Tyler's Ultimate. I love pate, but I'm the only one in the house who will eat it, so up until now, I've never made it myself. This recipe looked so approachable for a normal home cook, that I decided I could do it. I hope you will too! Prep time is hands-on time, Cooking time is chilling in the fridge. Ingredients:
1 lb chicken liver |
6 tablespoons port wine |
14 tablespoons butter (1 3/4 sticks) |
2 shallots, chopped |
1 garlic clove, crushed |
1 teaspoon fresh thyme, chopped |
1/4 cup heavy cream |
kosher salt |
fresh ground black pepper |
Directions:
1. Rinse the livers and pat dry.
2. Cover with the Port, and chill for 2 hours.
3. Melt 3 tablespoons of the butter in a medium skillet.
4. Add the shallots, garlic, and thyme. Cook over medium low heat, stirring, until softened but not browned, about 3 or 4 minutes.
5. Remove the livers from the Port (reserve the Port) and add to the skillet. Continue to cook, without browning, until the livers just start to change color, another 3 to 4 minutes.
6. Add the Port and simmer for 2 minutes.
7. Place the liver mixture in a blender, and puree until smooth.
8. Add 3 more tablespoons of butter, and puree again until smooth.
9. Add the cream, and pulse until it is incorporated.
10. Season with salt and pepper.
11. Spoon into a 3 cup container (terrine, loaf pan, mason jar) and smooth the surface of the pate.
12. Chill for 1 hour, until it just starts to firm up.
13. Melt the remaining butter, and pour over the top of the pate, covering it completely.
14. Refrigerate overnight or up to a week.
15. Serve on toasted baguette slices or other crusty bread.
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