INGREDIENTS • 1 tablespoon oil
• 2 shallots, chopped
• 1 garlic clove
• 100gr bacon, chopped)
• 300gr chicken liver
• 3 tbsp. port
• 100 ml cream
• Salt & pepper, to taste
• 50gr butter, room temp
• 50gr butter, clarified
PREPARATION
On medium heat sauté shallots and bacon until the shallots of softened (not brown).
Add liver and cook until it just changes color. Pour in
the Port; allow it to cook before adding the cream. Add salt, pepper and parsley
and cook until liver is almost cooked through, it should only take a couple of minutes.
Leave it to cool.On medium heat sauté shallots and bacon until the shallots of softened (not brown).
Place mixture into a food processor with the butter, process until smooth.
Transfer to a serving bowl, flattening the pate out before you cover with clarified butter (or Clingfilm) to stop discoloring.
Keep in the fridge for 24 hours before serving for flavors to develop. This pâté keeps up in the fridge for about a week.
Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com
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