Country Chicken Liver Paté

Premium
Credit: Didier Loire
1
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Ingredients (8 people)

Chicken Livers

  • 2 teaspoons liqueur mixture (1 cl)
  • 3/4 tablespoon garlic, chopped (3 g)
  • 1 1/2 teaspoons salt (6 g)
  • 1/4 teaspoon pink salt (1 g)
  • 1 1/4 teaspoons black pepper (5 g)
  • 1/2 teaspoon four-spice mixture (2 g)
  • 2 sprigs thyme blossom
  • chopped flat-leaf parsley

Pork Belly

  • 4 teaspoons liqueur mixture (2 cl)
  • 1/2 teaspoon four-spice mixture (2 g)
  • 2 1/2 teaspoons salt (9 g)
  • 2 sprigs thyme blossom

Pâté

  • 14 ounces fatty pork meat (400 g)
  • 3 1/2 ounces pork cheeks (100 g)
  • 14 ounces chicken livers, cut into strips (400 g)
  • 2 3/4 teaspoons pink salt (11 g)
  • 2 1/2 teaspoons black pepper (9 g)
  • four-spice mixture
  • 2 teaspoons mixed liqueurs (1 cl)
  • 1/2 teaspoon garlic, chopped (2 g)
  • 2 sprigs thyme blossom

Instructions

Step 1: Chicken Livers

To the mix of port, cognac, and sherry, add the chopped garlic, salt, pink salt, pepper, four-spice mixture, and herbs. Marinate the chicken livers for 2 hours in the mixture.

Step 2: Pork Belly

Slice the peppered pork into 4 x 2 inch (10 x 5 cm) strips, then marinate for 2 hours in the liqueur mixture with the four spices and the thyme blossom.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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