L'ARTIGLIO'S CHICKEN LIVER PATE new york, we love new york

L’Artiglio's Chicken Liver Pate


        300 g butter; cubed & softened

        olive oil

        2 shallots; peeled and finely chopped

        2 cloves garlic; peeled and finely chopped

        400 g fresh chicken livers; trimmed from connecting tissue

        2 sprigs of fresh thyme; leaves picked

        Handful of fresh sage; leaves picked

        100ml brandy

        100ml good quality red wine

        Salt & freshly ground black pepper

        To serve: Fresh French baguette or brioche loaf & fruit compote

  1. Put 150gr of the butter in a sauce pan over very low heat until it has separated, removing the sauce pan from heat for a minute or two if its about to start to boil. Once separated, leave to cool slightly and gently use a ladle to skim off the transparent clarified butter on the top. Reserve the clarified butter and discard the milk solids that remain.

  2. Heat a little olive oil in a frying pan. Gently fry the shallots, garlic and thyme for 10 minutes, until soft and tender, then remove from the pan and set aside.

  3. Return the frying pan to high heat, add a little olive oil and add the livers along with a couple of sage leaves. Cook the livers for 2 minutes of minutes on each side, seasoning with salt and pepper as you go. Cook the livers until lightly coloured but not cooked through and still very tender to the touch. Be sure not to overcook them as this will make the texture of the pate very grainy.

  4. Quickly pour in the brandy and flambé. To do so you can use a blow torch or if you are using a gas hob, it will quickly alight by gently jerking the pan, always being very careful of your surroundings. Simmer until the flames have extinguished and the alcohol is burnt off.

  5. Remove the livers, and set aside. Return the pan to high heat and de-glaze with a little red wine, using a spatula to scrap off all the lovely flavours in the pan. Leave the wine to reduce for a couple of minutes.

  6. In a food processor place the shallot mixture, the livers and the reduced red wine. Blitz until you have a smooth purée. Whilst still blitzing on low speed, add the rest of the butter piece by piece. Once you’ve added all your butter, the mixture should be very smoothed and glossy. If not add a little more butter and blitz further.

  7. Press your mixture through a drum sieve using a spatula (if you do not have a drum sieve you can also use a normal metal sieve) to ensure it is smooth and no pieces remain. Place your mixture into your serving bowl, gently flatten the surface and refrigerate for 30 minutes to set slightly.

  8. Place the remaining sage leaves on the top of your pate and gently spoon over the clarified butter. Return to the fridge and leave to set properly for 1 hour.

  9. It can be served immediately once set, or if the butter seal isn’t disturbed it can be left refrigerated for as long as two weeks.

  10. Serve with warm sliced baguette or toasted brioche slices and fruit compote.

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