Restaurant Marché Chicken Liver Pâté
Greg Atkinson, Restaurant Marché, Bainbridge Island, Washington / May 2013
For 6 servings (requires advance preparation)
- 1 lb. organic chicken livers
- 1/3 cup Port
- 1 tsp. dried thyme
- 16 Tbsps. unsalted butter, chilled and cut into 1” pieces
- 1 tsp. sea salt
- 1/4 cup clarified butter, melted
- toast (for serving)
- red onion jam (for serving)
- cornichons (for serving)
Place livers, Port, and thyme in glass or ceramic bowl; cover with plastic wrap; refrigerate overnight.
Heat large skillet over medium-high heat; cook livers with marinade, turning occasionally, until marinade is boiling and livers lose their raw look (do not overcook or livers will become colorless and grainy); remove livers from heat.
Place livers and half of marinade in a processor; with motor running, gradually drop in pieces of chilled butter; process until mixture is emulsified; add salt; process until smooth; strain puree through fine chinois into glass measuring cup with a spout; pour into six 4 oz. ramekins; tap each ramekin on countertop to settle puree; chill until pâté is firm.
To serve, remove pâté from refrigerator; spoon a little clarified butter over (to prevent surface from oxidizing).
To serve, place ramekins on serving plates with toast, red onion jam, and cornichons.
What to drink: M. Lapierre Morgon Cuvée MMXI 2011