Recipe: Chicken Liver Pate - West Coast Food

By Chef Dhruv Jhanjee, Tour De Feast


Chicken livers (1lb)
Duck livers (1lb)
Heavy cream (1/2 cup)
Milk (to soak)
Butter, unsalted (250gms)
Brandy (1 1/2 cups)
Nutmeg (1oz)
Shallots, diced (1/2 cup)
Rosemary, fresh (1 stem)
Thyme, fresh (4 stems)
Bay leaf (1)
Orange (1, for the peel)


    1. Soak livers in milk overnight
    2. Dry both livers thoroughly with paper towels.
    3. Season with salt and pepper.
    4. In a large pan, brown the livers on one side in half of the butter.
    5. Flip the livers and add shallots, rosemary & thyme sprigs, along with bay leaf.
    6. Deglaze with brandy off heat.
    7. Return to heat and cook the liquid out until almost dry. Remove thyme, rosemary and bay leaf.
    8. Puree the livers, in a blender, with remaining melted butter and heavy cream.
    9. Use a sieve to strain the liquid. Adjust the seasoning with nutmeg, salt and pepper and grate fresh orange zest.
    10. Use a pate mold. Line it with plastic wrap, pour in the liquid and bake in the oven at 325F for 20-25 mins.

Pate should look smooth and the temperature inside should be 165F. Chill overnight.

Can be used as a spread or as an appetizer with Dijon mustard & sweet pickles.


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