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Silky Chicken Liver Pâté with Apples and Cranberry Confiture
An exquisite homemade chicken liver pâté featuring sautéed apples and warm spices, finished with a tangy cranberry confit. Perfectly paired with crunchy toasts.
Ingredients
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COMPONENT to taste
- to taste
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Method
Slice the onions and apples, then sauté in ghee until golden brown.
Add the ground spices: coriander, caraway, and nutmeg.
Add the chicken livers to the vegetables, pour in a splash of water, season with salt, and simmer for about 8 minutes.
Blend the mixture until smooth, then whisk in a pat of butter.
Transfer the pâté into ramekins and let it cool.
For the confiture, place the cranberries in a saucepan over low heat, add sugar and the same spices, and simmer for about 5 minutes.
Stir in a pinch of agar-agar to thicken.
Spread a thin layer of the confit over the pâté and chill in the refrigerator.
Serve with crunchy Borodinsky bread toasts.
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