Chicken Liver Paté. When it comes to presentation, this definitely steals the show. The combination of flavors and textures wows the palate and the aromas are beyond describable. If you are wanting to have a night of appetizers, try this one, it is absolutely fantastic!
Song of the day: "Edge of Desire" by John Mayer.
Chicken Liver Paté, smooth in texture with backdrops of shallots, sherry, and rich buttery love that combined with sweet crisp apples, microgreens, and acidity from the mustard, takes you on a sophisticated journey in a most artistic way!
I have to be honest I have never been fond of liver, however, after doing this recipe, I have to say I would definitely eat this especially with the flavors that are at play here. I am so excited to share my experience with this recipe and I was so inspired to bring out my food artistry to present this dish in the best heartfelt way that I could!
Let's back up a bit.........................
I am going back to the beginning and how I came to make this Chicken Liver Paté. Well, I was slotted to do some recipes at the Edmonton Home and Garden Show, which really would have been going on this weekend. Regretfully, it was canceled due to the circumstances the world is going through right now.
A huge disappointment for sure, as Chef Eugene Cheng was to do some cooking on the main stage too, among many other talented people in the home and garden world. To say I was really looking forward to meeting Eugene and others is an understatement. I am a huge fan of his cooking because he presents his food in such a beautiful way, simple yet elegant, truly an artist at heart. 'I sure hope you can make it to Edmonton in the future, Chef Eugene, we would so love to have you! Maybe we can share some foodie passion!'
I received one of his recipes to try, Terrine de Foies de Volaille, Chicken Liver Paté. At first, some anxiety set in among fear of failure, however, I always tell myself walk through, walk through, and so I did. Today I can honestly say that I learned how to make Chicken Liver Paté from Eugene Cheng, as a result, putting a few more cooking tools on my belt!
Not a one-hit-wonder, but forged on to a tasty end
Was I a one-hit-wonder? Unfortunately not, but nailed it on the second try. So glad that that terrible thing called defeat didn't beat me to submission, and I forged on to complete my task! That my friends is how I came to make this Terrine de Foies de Volaille, Chicken Liver Paté.
Chef Eugene, I hope I did your recipe and presentation justice!
Enough chitter-chatter, let's make this amazing Chicken Liver Paté
Okay, time to get our ingredients and the list goes something like this:
- Fresh chicken livers (preferably from organic free-range happy chickens)
- Fresh thyme
- Fortified wine (Port, Sherry, or Madeira)
- Heavy/whipping cream
- Salt for seasoning
- Jam (sweet and tart, like onion, quince, fig, all good options)
- Prepared whole mustard
- Rustic baguette
- microgreens (mizuna, chives, etc)
Pink is the way to go!
I cannot say enough about getting those livers cooked just right. Chef Eugene says you want the outsides a brownish-grey and the insides nice and pink. This will give you a lovely color to your paté. Let me take you through the process:
- Firstly you have to prep the shallots by mincing them up, rounding up all the other ingredients like the sherry, cream, thyme, etc.
- Secondly, in a saute pan heat up half the butter and cook up the shallots to soften, not caramelize. I also added in some small minced cipollini onion.
- Thirdly in goes the livers, thyme, fortified wine, and when it comes to a simmer, turn them over when it simmers again then turn the heat off.
- Lastly add in remaining butter, cream and some salt for seasoning.
Time to pureé
So the livers are nice and pink inside, the sauce thick and aromatic. Time to get all that goodness into a food processor or blender to get nicely combined and smooth! If you want a super smooth paté, then run the mixture through a sieve after the processor! The only thing left to do is to pour this mixture into a jar or container. I used a jar then placed plastic wrap pressed gently on the surface of the paté then another on the top of the jar before placing the lid on tight!
Off to the fridge to set for four hours or overnight!
Look at that color!
A beautiful pink smooth texture is what you're looking for. If you like your paté a bit coarser, then don't pureé it that long. Now the fun begins, time to be creative!
Let the plating begin!
I went on Chef Eugene Cheng's site and I have to tell you his plating is a thing of beauty and poise. I was really inspired and nervous at the same time. This is the time to find your inner artistry. This is my take on his plating technique. I hope you like it!
I added a few of my own touches like the accent of Sriracha. As far as the jam I used a fig compilation and a nice prepared mustard, and some sugar pea shoots I got from the farmers market.
Taste test time.........
I love appetizers like this that are interactive. I took some of the mustard fig jam and spread that on the nicely toasted crostini. Then layered that beautiful paté with a topping of greens, apple and a dabble of sriracha for a bite. The aroma of the paté is wonderful. There is a backdrop of sherry, the richness of the butter, and those lovely sauteed shallots and onion.
Sweet, savory and so much more................
I am so excited to bite into this. OMG, the paté shines through with such a luxurious sophisticated richness. Then there are these little surprise hits of the tart mustard and sweet fig jam that dance so well with the paté! Out of nowhere comes a subtle spice of the sriracha and the apple and greens offer a delightful freshness that cleanses the palate ready for another bite! I love how that chicken livers add such a beautiful all those flavors and textures to play in this Chicken liver paté!
All in all, I was so pleased with this recipe and it was a lot of fun to prepare not to mention requiring not a lot of time to prepare. Well, other than the four hours of setting time, lol.
It is very disappointing to have the Edmonton Home and Garden Show canceled, however, I am not going to dwell on that because it was the best thing to do considering the consequences. However, having received this recipe from Chef Eugene Cheng was a real gift and honor and I really put my heart and soul into making it!
I just want to say thank you Chef Eugene for letting me try one of your recipes and challenging me to think outside the box. You are truly a wonderful chef and I respect you for the true artist you are. I get so hungry when I look at your food and am so inspired by the way you let the key ingredient shine with so much support from garnishing ingredients! Well done. I hope you can make it to Edmonton one day for a future Home and Garden Show. Look forward to watching you in your artistry!
Enjoy everyone, and stay safe and healthy!
Song of the day: "Edge of Desire" by John Mayer.Print
- 1 stick butter (4 ounces)
- 2 shallots, chopped fine
- 1 small cipollini onion, chopped fine
- 1 lb fresh chicken livers
- 4 sprigs fresh thyme (1 tsp thyme leaves chopped)
- ⅓ cup fortified wine (Port, Sherry, or Madeira)
- ⅓ cup heavy/whipping cream
- fine sea salt, for seasoning
- 1 apple, cored, peeled and cubed, tossed with lemon juice (I used honey crisp)
- 4 Tbsp fig jam (you can use onion, quince, or any sweet and tart jam you have)
- 1 Tbsp whole mustard
- 1 baguette/rustic bread, sliced and toasted
- a handful of microgreens/fresh herbs (mizuna, chives, flatleaf parsley, thyme, fennel fronds. I used sweet pea shoots)
- a few drops sriracha sauce
- Place a large sauté pan on low to medium heat and melt half the butter until bubbles form. Add the shallots and onion and sauté till soft. Be careful not to get them crisp or browned or this will produce a bitter flavor.
- Time to add the livers, thyme, and Sherry. Bring heat to a medium-high. Shake the pan a bit and spread livers evenly over the pan surface to gently cook on one side. Once the liquid is simmering, turn the livers over.
- Bring ingredients to a simmer again and turn off heat. You do not want to overcook the livers, they should be a grey-brown on the outside, and pink on the inside.
- Add remaining butter and heavy cream. Season with salt and stir.
- Pour all the ingredients into a food processor or blender using a spatula to get all that juice in. Blend until smooth, then taste and see if more salt is needed.
- If you want a really smooth paté, pass the mixture through a sieve. Pour mixture into a container or jar and seal the surface with plastic wrap. I used a jar and sealed the surface and the mouth of the jar before placing the lid on.
- Place in the fridge for 4 hours to set!
- Take a good spoonful of the chicken liver paté and smear onto the surface of your dish. Garnish with areas of the mustard, jam, greens, herbs, and apples. Add drops of sriracha for color. Place the crostini on the plate and this is ready to serve!
You can use some salt water also to keep the apples from discoloring.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: appetizer
- Method: stove top/food processor
- Cuisine: French
Keywords: chicken livers, paté, shallots, appetizer, french food, sherry wine, whipping cream, sea salt, butter, thyme, sweet pea shoots
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.