Ingredients
FOR PATÉ-
Unsalted Butter8 tbsp, cubed
Shallots2, minced
Chicken Livers1 pound
Thyme2 tsp fresh leaves, chopped
Madeira1/3 cup
Heavy Cream4 tbsp
Kosher SaltA few pinches
FOR MOSTARDA-
Dried Blueberries1/4 cup
Yellow Mustard Seeds2 tbsp
Shallot1, minced
Thyme1/4 tsp sprig, fresh
Honey4 tbsp
Red Wine Vinegar1/4 cup
Dry Cider1/2 cup
Steps
- FOR THE PATÉ
- Heat a large skillet over medium heat. Add 4 tablespoons of butter and shallots to the skillet and cook for 3-4 minutes until translucent. During this stage it is important that you do not brown the shallots. Add the livers, thyme, and Madeira to the skillet and bring to a simmer. Cook, stirring constantly, for about 5 minutes or until the livers are beginning to brown but still tender and pink on the inside. Transfer the mixture from the pan into a food processor.
- Add the cream and remaining butter, blending until very smooth. Transfer the paté into a jar or jars. Poke into the jar with the tip of a knife to help release any air bubbles and gently tap the jar on the counter.
- Once any air bubbles are removed, smooth the top of the paté with the back of a spoon. Place plastic wrap directly onto the paté and place into the fridge to set for at least 4 hours or overnight.
- Serve on a platter with blueberry mostarda, crostini and radishes for a decadent treat.
- FOR THE MOSTARDA
- Add all ingredients to a small saucepan and bring to a simmer over medium heat. Cover and cook for 20 minutes.
- Allow to cool before transferring to a jar and refine rating overnight.
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