Recipes
Chicken Liver Pâté with Figs
From the files of David Scott Allen
- ˝ pound dried calimyrna figs
- 1 cup ruby Port
- 1 cup chopped shallots
- 1 cup chopped onions
- 6 tablespoons unsalted butter
- 1 pound chicken livers, trimmed and halved
- 1 teaspoon kosher or sea salt
- ˝ teaspoon freshly ground black pepper
- 1˝ teaspoon dried thyme
- 1 teaspoon dried sage
- 2 teaspoons fresh lemon juice
Cut each fig horizontally into four slices and place in a bowl-- add the Port and let macerate at least 1 hour until they are softened.
In a large skillet cook the onions in 3 tablespoons of the butter over moderately low heat, stirring, until softened. Transfer to the bowl of a food processor. In the same skillet, sauté the chicken livers, patted dry, in remaining 3 tablespoons of the butter over high heat, stirring for 2 minutes. Add the salt, pepper, thyme and sage and continue to sauté the mixture for 1 minute more--or until the livers are golden on the outside but still pink on the inside. Add livers to the onions.
Holding a strainer over the skillet, drain the figs, allowing the Port to drain into the skillet. Deglaze the skillet over medium-high heat, scraping up the brown bits on the bottom. Reduce the mixture until it is thick and syrupy and add to the processor.
Line a 3-cup mold with plastic wrap, and then line with fig slices, pressing them against the plastic wrap without overlapping (cut side always towards the plastic wrap).
Put any remaining figs into the processor with livers and onions. Purée all ingredients until smooth. Force mixture through a sieve into a bowl and let cool. Add the lemon juice, additional salt and pepper to taste and mix until incorporated. Pack pâté into the fig-lined bowl and cover--chill for at least 3 hours or overnight.
To serve, invert mold onto a platter and garnish the plate with thyme springs, and serve with thin slices of French bread.
Wine pairings- Red: Light Bordeaux
- White: Meursault-Les Charmes; Viognier
- Other: Fino Sherry