Chicken Liver Pate With Onion Marmalade

1. 1

   Cover the chicken livers with milk and let sit refrigerated overnight to leach out any possible bitterness.

2. 2

   Melt 1 tablespoon of butter in a pot and add the onion, garlic, and thyme, sauteing on low heat until the onion has softened.

3. 3

   Add the brandy and port or Grand Marnier and carefully flambe until all the alcohol has evaporated out.

4. 4

   Simmer a few minutes for the sauce to reduce. Remove the onions and set aside.

5. 5

   Using the same pot, melt another 1 tablespoon of butter. Saute the well-drained livers for 4 minutes. They should be done inside and rosy colored outside. Cut 1 in half to make sure it is done, being careful not to overcook.

6. 6

   In a blender, add the onions, livers, 100 grams of butter, and a pinch of nutmeg, and blend until a pate forms.

7. 7

   Press the pate through a mesh sieve to catch any chunks, ensuring a creamy pate.

8. 8

   Pour the pate into 3 containers. Top each container with 25 grams of melted butter and a few black peppercorns for decoration and let cool.

9. 9

   For the marmalade, melt the olive oil in a pot, add the onions, and salt and pepper to taste. On very low heat, saute for about 10 minutes until the onions are soft.

10. 10

    Add the port and vinegar and simmer another 10 to 15 more minutes, or until all the liquid has evaporated out.

11. 11

    Add the sugar and simmer another 5 minutes.

12. 12

    The marmalade and pate will be good for several days in the refrigerator.

* Per serving · 4 servings · Values may vary.