Kitchen
Wizard
Cooking
Poultry parfait
About the recipe
We make this pate regularly for drinks, delicious on a piece of baguette or something like that. But it is also very tasty as a sandwich spread!
Servings:
1 pate mold
Region:
Europe
Kitchen:
French
Working hours:
20 min
Total preparation:
25 min
Course/dish:
-
M, f, v or v
Meat
Material:
Oven
Season:
-
Complexity:
Simple
Ingredients and supplies
- 500 g chicken livers
- 2 shallots
- 30 g butter
- 2 dl whipped cream
- 1 tbsp cognac
- 1 clove of garlic
- 1 tbsp thyme
- salt and pepper to taste
Pate mold (or other preferably stone/glass, sealable bowl), food processor (a hand blender is also possible, but it becomes a bit more difficult).
Prep-work
Clean the chicken livers by removing any white streaks and discolored bits.
Chop the shallots and garlic.
Preparation
Melt the butter in a large skillet over medium heat.
Add the shallots and cook, stirring, for 4-5 minutes until soft and translucent.
Add the chicken livers and cook, stirring, for 4-5 minutes over a slightly higher heat.
The livers should be seared on the outside, but still pink and tender on the inside.
Add the cream, cognac, thyme, salt and pepper and let it simmer for a while.
Place everything in the food processor and process until smooth for 4-5 minutes.
Place in a bowl and cover.
Lukewarm and delicious on a baguette, but also tasty cold.
KPK
28 juni 2018