Chicken Liver Pate With Sourdough Wafers Recipe

Name: Chicken Liver Pate With Sourdough Wafers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None onion, finely chopped; 1 clove garlic, thinly sliced; 8 sprigs fresh thyme; 1/4 cup red wine vinegar; 1/2 cup brandy; 1 cup port; 1 lb chicken livers; 3/4 cup plus 6 tbsp ghee (clarified butter); 2 tsp finely chopped fresh oregano; 2 None eggs; 1 tsp fresh thyme leaves; None None Cornichons and watercress sprigs, to serve; 1/4 cup ghee (clarified butter); 3 None sourdough baguettes; 2 tsp sea salt flakes

Servings: persons

1 None onion, finely chopped
1 clove garlic, thinly sliced
8 sprigs fresh thyme
1/4 cup red wine vinegar
1/2 cup brandy
1 cup port
1 lb chicken livers
3/4 cup plus 6 tbsp ghee (clarified butter)
2 tsp finely chopped fresh oregano
2 None eggs
1 tsp fresh thyme leaves
None None Cornichons and watercress sprigs, to serve
1/4 cup ghee (clarified butter)
3 None sourdough baguettes
2 tsp sea salt flakes

1
Combine onion, garlic, thyme sprigs, vinegar, brandy and port in small saucepan. Bring to a boil. Reduce heat to low; simmer, uncovered, about 10 mins or until reduced by about three-quarters. Strain port mixture into bowl (you will need 3/4 cup strained liquid); discard solids. Cool.
2
Meanwhile, discard sinew from livers; pull lobes away from connecting tissue.
3
Preheat the oven to 325u00b0F. Grease metal or glass 6-cup loaf pan. Line bottom and sides with parchment paper, extending paper over sides.
4
Melt 3/4 cup of the ghee in small saucepan.
5
Blend or process livers, port mixture, oregano and eggs about 3 mins or until smooth. Gradually add warm ghee in a thin, steady stream; blend until combined. Season. Strain mixture through a very fine sieve into a large bowl, pressing down on solids; discard solids.
6
Pour liver mixture into prepared pan. Place pan in tea towel-lined large baking pan; pour in enough boiling water to come halfway up sides of loaf pan.
7
Bake for about 20 mins or until top is firm and temperature of pate is 160u00b0F. Remove pate from baking pan. Cool on wire rack 1 hour.
8
Melt remaining 1/3 cup ghee in small saucepan; stir in thyme leaves. Pour mixture over pate. Cover; refrigerate.
9
For the sourdough wafers, preheat oven to 400u00b0F. Melt ghee in small saucepan. Slice bread thinly on an angle. Brush one side of bread with ghee; place on baking pans. Sprinkle with salt. Bake about 3 mins or until lightly browned and crisp.
10
To unmold pate, rub sides of loaf pan with a hot cloth. Run a hot knife around sides of pate. Invert pate onto cutting board; remove lining paper. Cut pate into thick slices. Serve with sourdough wafers, cornichons and watercress.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 None onion, finely chopped, 1 clove garlic, thinly sliced, 8 sprigs fresh thyme, 1/4 cup red wine vinegar, and more.

Yes, Chicken Liver Pate With Sourdough Wafers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Liver Pate With Sourdough Wafers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions