Pâté de Foie
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A luxurious spread with origins in ancient Rome but perfected in French cuisine. Made from finely ground poultry or pork liver mixed with herbs and spices, unlike foie gras, this pâté uses regular liver with additional ingredients to create a silky-smooth, intensely flavored delicacy. It transforms humble liver into an elegant appetizer exemplifying French culinary alchemy.
Time & Quantities
Method & Ingredients
Required Equipment: Food processor, terrine, fine-mesh sieve, heavy pan, thermometer
Cooking Method: Baking, Stovetop - Sauteing
Ingredients
- 450g chicken livers (cleaned)
- 225g pork fat or butter
- 1 onion (diced)
- 2 shallots (minced)
- 2 garlic cloves (minced)
- 60ml cognac
- 60ml white wine
- 2 tbsp thyme
- 1 tbsp sage
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 2 eggs
- 120ml cream
- 1 bay leaf
- 2 tbsp butter
- 1 tbsp olive oil
- 4 tbsp clarified butter (for sealing)
- salt
- white pepper
Instructions
- Soak chicken livers in milk for 2 hours, drain and pat dry.
- Preheat oven to 325°F (160°C). Prepare water bath in roasting pan - think of it as a spa day for your pâté.
- Sauté onions and shallots until soft, add garlic briefly.
- Increase heat, add livers, cook until browned but still pink inside (3-4 minutes).
- Add cognac (careful, may flame - eyebrows are not optional kitchen equipment), wine, herbs, and spices. Cook 2 minutes until reduced.
- Cool 10 minutes, remove bay leaf.
- Process with eggs, cream, salt, and pepper until smooth. Strain if desired.
- Pour into terrine, tap to remove air bubbles. Cover and place in water bath.
- Bake 45-60 minutes until internal temperature reaches 160°F.
- Cool completely, then refrigerate overnight.
- Pour warm clarified butter over top to seal. Refrigerate until set.
- Serve at room temperature with toasted bread and condiments - prepare for compliments!
Storage & Make-Ahead
Storage Advice: Keep refrigerated with butter seal intact. Best within 5-7 days. Use clean knife when slicing.
Make-Ahead & Freezing Tips: Can be made up to 5 days ahead with butter seal. Does not freeze well.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 290
- Protein: 12g
- Fat: 25g (Saturated: 13g)
- Carbohydrates: 3g (Fiber: 0g, Sugar: 1g)
Allergen Information: Contains eggs, dairy (butter, cream)
Dietary Information: Contains animal liver, eggs, dairy; not suitable for vegans, vegetarians
Serving & Variations
Serving Suggestions: Serve slices on wooden board with decorative butter curls and flaky sea salt. Accompaniments: toasted brioche, grain mustard, cornichons, caramelized onion jam.
Wine or Drink Pairing: Sweet wine with good acidity creates perfect balance. Try Sauternes from Bordeaux like Château Coutet, or a more affordable Vouvray demi-sec from Loire.
Possible Recipe Variations: Add black truffle slices for luxury occasions. Add green peppercorns for piquancy. Create cranberry gelée layer between pâté and butter. Use port instead of cognac for sweeter profile.
Additional Notes: The butter seal adds flavor and preserves the pâté. Make at least one day before serving for best flavor.
Looks good. Been wanting to make pate at home instead of paying those crazy deli prices. Is it necessary to use that much butter? Wondering if it can be reduced a bit.
I haven’t made this pâté yet but it looks exactly like what I had at that little bistro in Paris! I appreciate the tips on getting the right consistency. Can’t wait to try it with some good crusty bread and cornichons.
J’ai fait ce pâté pour une soirée dégustation et c’était un grand succès! La texture était parfaite – soyeuse mais avec du caractère. J’ai ajouté un peu de cognac et c’était divin. Mes invités en redemandaient!