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Chicken liver and juniper berry pate with orange caramelised onion
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Impress with gourmet pate on a stylish platter.
Ingredients:
  • 250g chicken livers
  • 120g butter, at room temperature
  • 1 large eschalot (French shallot), peeled, finely chopped
  • 30.00 ml Grand Marnier liqueur
  • 40.40 gm thin cream
  • 1 1/4 tsp dried juniper berries, finely crushed
  • Salt & ground white pepper
  • 40g (2 tbsp) unsalted butter, melted
  • 60ml (1/4 cup) olive oil
  • 2 red onions, thinly sliced
  • 40ml (2 tbsp) fresh orange juice
  • 1 small baguette (French stick), cut into 5mm-thick slices, toasted
  • 2 oranges, rind finely shredded
Instructions:
  • Prepare the livers by trimming discolored spots, fat, and membrane. Rinse them under cold running water, then pat them dry with a paper towel.
  • In a heavy-based frying pan over medium heat, melt 20g (1 tablespoon) of butter. Add the livers and cook for 30 seconds on each side. Continue cooking uncovered, turning occasionally, for 4-5 minutes until lightly browned. Transfer the livers to a plate. Reduce the heat to medium-low, then add the eschalot. Cook, stirring often, for 2 minutes. Return the livers to the pan and pour in the liqueur. Simmer for 1 minute.
  • Add liver mixture to a food processor and blend until smooth. Place half of the mixture in a coarse sieve over a bowl and press it through with a spoon. Repeat with the remaining mixture. Return the mixture to the food processor. Add butter pieces, cream, and juniper berries. Blend until smooth. Season with salt and pepper. Spoon the pate into a 310ml (1 1/4-cup) ceramic or glass dish, smooth the surface. Pour melted butter over the top, refrigerate until set. Cover with plastic wrap and chill overnight.
  • In a saucepan over medium-low heat, warm oil. Stir in onions and orange juice. Cook uncovered, stirring frequently, until onions turn light golden, about 20 minutes. Allow to cool for 5 minutes.
  • For serving, layer pate on toasted baguette, top with onion mixture, and sprinkle each with 1/4 teaspoon of shredded orange rind. Serve promptly.

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