Chicken Liver Pâté

270 g

3 hrs 12 min (mostly soaking)

A smooth, rich pâté made from milk-soaked chicken livers sautéed with shallots and reduced mirin, blended to a creamy spread.

prepSoak chicken livers in milk for 2–3 hours
prepTrim connective tissue, separate large lobes, rinse and pat dry
20 g clarified butter	Sauté shallots & garlic until soft	Add water & livers, steam on low 3–4 min, turning once	Blend all until creamy, scrape sides, adjust seasoning
60 g shallots, minced
4 g garlic, minced
60 ml water
280 g chicken livers, organic
2 tbsp mirin, 1 tsp Herbs de Provence, sea salt to taste	Reduce mirin, herbs & salt on high 3 min until syrupy

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