How to Make Elegant Pâté de Foie Gras with Complementary Liver Pâté

Simple Summary

Indulge in the ultimate luxury appetizer with this rich and velvety Pâté de Foie Gras paired with a smooth liver pâté, creating a decadent duo that's perfect for special occasions.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 40 minutes (plus chilling time)
• Total Time: 1 hour 25 minutes (plus 24 hours chilling)
• Servings: 8-10
• Difficulty: Advanced

Ingredients

For the Pâté de Foie Gras:

• 500g fresh foie gras, deveined
• 10g salt
• 2g white pepper
• 30ml Cognac or Armagnac
• 15ml truffle juice (optional)

For the Liver Pâté:

• 400g chicken livers, cleaned
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 60g unsalted butter
• 2 tbsp olive oil
• 2 tbsp brandy
• 1 tsp fresh thyme leaves
• 1/4 tsp ground allspice
• Salt and freshly ground black pepper to taste
• 100g cold unsalted butter, cubed

For serving:

• 1 baguette, sliced and toasted
• Fig jam or chutney
• Fresh herbs for garnish (e.g., thyme sprigs)

Instructions

1. Prepare the Pâté de Foie Gras: a. Remove the foie gras from the refrigerator 30 minutes before cooking. b. Season the foie gras with salt, pepper, and Cognac. Add truffle juice if using. c. Shape the foie gras into a log and wrap tightly in cheesecloth. d. Place in a terrine or loaf pan.

2. Cook the Pâté de Foie Gras: a. Preheat the oven to 200°F (95°C). b. Place the terrine in a larger pan filled with hot water (bain-marie). c. Cook for about 30-40 minutes, or until the internal temperature reaches 125°F (52°C). d. Remove from the oven and let cool completely. e. Refrigerate for at least 24 hours before serving.

3. Prepare the Liver Pâté: a. In a large skillet, melt 2 tablespoons of butter with olive oil over medium heat. b. Add onion and garlic, cooking until softened, about 5 minutes. c. Add chicken livers and cook until just pink in the center, about 3-4 minutes per side. d. Add brandy, thyme, and allspice. Cook for another minute. e. Season with salt and pepper, then remove from heat and let cool slightly.

4. Blend the Liver Pâté: a. Transfer the liver mixture to a food processor. b. With the processor running, gradually add the cold cubed butter. c. Blend until smooth and creamy. d. Taste and adjust seasoning if needed.

5. Chill and Serve: a. Transfer the liver pâté to a serving dish or ramekins. b. Cover with plastic wrap directly touching the surface to prevent discoloration. c. Refrigerate for at least 2 hours or overnight.

6. To Serve: a. Remove both pâtés from the refrigerator 30 minutes before serving. b. Slice the Pâté de Foie Gras and arrange on a platter with the liver pâté. c. Garnish with fresh herbs and serve with toasted baguette slices and fig jam.

Chef's Notes

• For the best texture, ensure the foie gras is at room temperature before seasoning and shaping.
• If you can't find fresh foie gras, you can use pre-prepared foie gras terrine and skip steps 1 and 2.
• The liver pâté can be made up to 3 days in advance and stored in the refrigerator.
• For a non-alcoholic version, replace Cognac and brandy with apple juice or chicken stock.
• Always use the freshest, highest-quality ingredients for the best flavor and texture.

Nutritional Info

Per serving (approximately 2 oz):

• Calories: 250
• Protein: 8g
• Fat: 23g (high in healthy monounsaturated fats)
• Vitamin A: 80% of daily value
• Iron: 15% of daily value
• Rich in B vitamins, especially B12

Note: This dish is high in calories and should be enjoyed in moderation as part of a balanced diet.

Serving Suggestions

• Serve as an elegant appetizer for a holiday dinner or special occasion.
• Pair with a crisp white wine like Sauternes or a light Chardonnay.
• Accompany with a small salad of bitter greens dressed with a light vinaigrette to balance the richness.
• For a complete charcuterie board, add cornichons, Dijon mustard, and a selection of cured meats.
• Present on a beautiful wooden board or slate platter for an impressive visual effect.