pâté & rillettes · Cooking course

Serves 1

Ingredients

• Chicken liver — 1.5 kg
• Onion — 200 g, medium-diced
• Carrot — 200 g, finely sliced
• Heavy cream (33%) — 200 ml
• Butter — 300 g
• Garlic — 100 g
• Port wine — 200 g
• Salt — to taste
• Vegetable oil — to taste
• Black pepper — to taste
• Nutmeg, ground — to taste
• Agar-agar — 2 tbsp
• Dry white wine — 250 ml
• Balsamic vinegar — 30 ml
• Baguette

Instructions

Pâté

1. Set a pan over low heat with a little oil. Caramelise the onion slowly, stirring constantly so it doesn’t catch. When it dries out, add white wine in small splashes — it shouldn’t braise in wine. Once the onion is a deep golden colour, add a little nutmeg, stir, and tip into a blender.
2. In the same pan, melt butter and sweat the carrot with crushed garlic. Add a splash of wine to keep it from drying out. When tender, move to the blender.
3. In the same pan, add more butter and crank up the heat. Add the trimmed liver in small batches; sear 2–3 minutes on each side. Salt and pepper (white).
4. Into the blender add a little salt, white pepper, the vinegar, the butter, cream, liver.
5. Blend as fine as possible. Pass through a fine sieve until only the pulp remains.
6. Divide between ramekins and chill in the fridge.

Jelly

1. In a saucepan, simmer port over medium-low and reduce by 20–30%. Dissolve the agar-agar separately in port, then stir it into the reduced port once it’s warm and combine thoroughly.

Assembly

Once the pâté is set and the jelly has cooled, pour a thin layer of jelly over each ramekin and return to the fridge.

Serving

Slice the baguette and serve on a board alongside the ramekin, with a knife and a spoon.