in Recipes

Poultry liver pate

updated

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Ingredients for 1 servings:

  • 450 g poultry liver(s) (chicken and/or turkey)
  • 4 shallots (or 1 yellow onion)
  • 175 g butter
  • 2 tsp mustard seeds
  • 1 tsp herbs de Provence
  • 1 tsp salt
  • ½ tsp peppercorns

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 10 minutes

Peel and chop the onions, add them to a saucepan with the liver and 50g butter, and fry gently until the onions are soft. Purée the liver and onion mixture in a blender. Grind the mustard and peppercorns in a mortar and pestle and add them to the liver mixture along with the herbs, salt, and the remaining butter. Stir well. Transfer to a serving dish and refrigerate overnight. A delicious spread!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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