April 8, 2013

What Came First…

What came first?  The Chicken Liver Pate or the Egg?  Frankly, I don’t care!  Fishing season is almost here and with that memories of sitting on the banks of Danby Pond with my Chefs sharing Chicken Liver Pate and Crusty Bread after a morning of catching pike from our kayaks…

My mother called and asked me for my favorite pate recipe as her’s has gone missing. So I shared with her and I’ll share with you.

1 1/4 pounds Chicken Liver

5 teaspoons Chopped Shallots
2 1/2 teaspoons Chopped Garlic
5 teaspoons Bacon Fat
1 1/4 teaspoons Kosher Salt
1/4 teaspoon Black Pepper
1/4 cup Marsala

Heat the fat in a sauté pan, add the liver.  Brown slightly, add shallots, garlic, salt and pepper.  Sauté a minute or three. Deglaze with marsala, and reduce till au sec (that means almost dry).  remove from pan and let cool.  process in a food processor until smooth.
Force through a tammis (Seive), spoon into ramekins leaving about two centimeters room on top. Fill with duck fat or bacon fat and chill…