What Came First…
April 8, 2013
Barrows House,chicken liver pate
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…