Ingredients

  • 340 grams chicken livers prefer duck liver
  • 110 milliliters milk
  • 60 milliliters Cognac
  • 225 grams butter, unsalted softened
  • 80 grams onion chopped
  • 130 grams apples, green peel, core, chop
  • 20 milliliters sherry
  • 30 milliliters double cream
  • ½ teaspoon salt
  • ½ teaspoon lemon juice
  • 65 grams pistachio nuts chopped
  • 2 loafs French bread, baguette sliced

Directions

1. Place livers in bowl with milk and Cognac. Soak for 1 hour. Sauté onion until brown in 55g butter. Add apple and cook 4 minutes. Transfer to a food processor reserving juices.
2. Drain livers. Sauté in reserved juices until just pink. Add to processor. Déglaze pan with sherry and then add to processor together with heavy cream. Purée until smooth. Let cool.
3. With machine running, add remaining softened butter to liver, blend well. Mix in salt, lemon juice and pistachio nuts. Spoon into a serving bowl or ramekin, smoothing the top. Refrigerate at least 4 hours or overnight.

Notes
Serving Ideas:Original serves 12


Categories
P‚tÈs/TerrinesAppetizer, coldCanapË
Keywords
P‚tÈs/TerrinesAppetizer, coldCanapË
MacGourmet downloadDuck liver Pâté with Pistachio Nuts. To import, drag image to your MacGourmet recipe box.