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Heart & Trotter Sous Vide Chicken Liver Pâté
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Ingredients
Serves 2-4
- ¾ cup bacon, ground or finely diced
- 1 ½ cups diced onion
- ⅓ cup diced shallots
- 1 pound chicken livers
- 4 chicken eggs, beaten
- 1 ¼ teaspoons salt
- ¾ teaspoon fresh ground black pepper
- ⅔ cup port wine
- ⅔ cup Madeira wine (or try a suitable dry substitute like a marsala, vermouth or sherry)
- ⅓ cup brandy
- ½ cup clarified butter, melted
- 1 tablespoon chopped flat leaf parsley
- 1 tablespoon chopped fresh thyme
Instructions
- Preheat large skillet over medium-high heat. Cook bacon until the fat renders and the meat is browned. Add onions and shallots to sauté until translucent. Add port, wine, and brandy to deglaze the pan. Bring to a simmer before removing from the heat and let the mixture cool for 15 minutes.
- Strain solids from liquid with a fine mesh strainer into a blender. Add chicken liver, eggs, salt, and pepper, and emulsify until it is the consistency of a smooth mousse.
Divide mousse evenly into 4 8-ounce Mason jars. Cover jars and sous vide at 155° for 90 minutes, or until pâté temperature hits 155°. Remove jars to chill in an ice bath.
- Mix melted clarified butter with fresh parsley and thyme. Remove covers from jars and top off each jar with a butter layer about ⅛–¼ inch thick. Replace lids.
- Keep sealed and refrigerate until ready to serve, up to two weeks.
Maria Hesse
Maria Hesse is the executive editor and designer of Edible San Diego. Her interest in functional arts led to a degree in interior design, which inspires her passion to be an advocate for sustainable living through food. She enjoys balcony gardening and designing crochet patterns in her downtime. Find her @mariafromediblesd and @waysidestudiowest on Instagram.
