Chicken Liver & Porcini Pate
A classic Pâté combination, amped up with duck fat and porcini.
At a glance
- 1 oz. dried porcini mushrooms
- 1/4 C. duck fat (butter)
- 1 med onion, chopped
- 2 cloves garlic, minced
- 1 T. dry thyme
- 1 bay leaf
- 2 t. sea salt
- 1 t. fresh ground black pepper
- 1 lb. chicken livers
- 1/2 C. brandy
- Soak the dry porcini in 1 C. cold water for at least an hour. Swish/squish them several times to dislodge any dirt. Use fingers to remove, and squeeze dry reserving the water. Chop mushrooms and set aside. Carefully pour off and reserve the water, avoiding any grit at the bottom.
- Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Cut each liver into 2-3 even pieces.
- Heat a large skillet over medium heat. Add the duck fat.
- Add the onions, garlic, thyme, bay, salt and pepper.
- Saute ~5 minutes or until the onions are soft and translucent.
- Raise heat to high. Add the reserved soaking liquid and 1/4 C. brandy. Cook off liquids until almost dry.
- Lower heat to medium high. Add the chicken livers and porcini. Cook another 5 minutes without browning and stirring often, until the livers are almost not pink inside.
- Remove from heat, adjust seasonings, and add remaining 1/4 C. brandy.
- Let cool.
- Run through a food processor in several batches, scraping down frequently. Process only until even textured but not smooth.
- Refrigerate for several hours, tightly covered with plastic wrap, to let the flavors blend and deepen.
Serve with whole wheat crackers, rye bread or pumpernickel. Freezes well, tightly covered to prevent browning.