Chicken Liver Paté Recipe

The Fairmont San Francisco's Chef jW Foster shares his signature recipe for chicken liver paté with a sweet sherry, cinnamon and honey-flavored marinade.

Chicken Liver Pate From The Fairmont San Francisco

Photo and recipe courtesy of Chef jW Foster of The Fairmont San Francisco

Chicken Liver Paté

Ingredients

2 pounds chicken liver
1 pound foie gras
1/2 cup honey
3/4 gallon whole milk
1 cup dry sherry
1 teaspoon white pepper
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup white wine
1 tablespoon salt
1/2 teaspoon cinnamon

Directions

1. Clean chicken liver and foie gras (remove all veins), and then whisk the remaining ingredients together.

2. Soak the liver and foie gras in separate containers with the marinade (recipe follows) for 24 hours in order to bleed out the liver and foie gras.

Marinade

Ingredients

1 cup dry sherry
1 1/2 cups heavy cream
1/2 teaspoon nutmeg
salt, to taste
1 tablespoon honey
1/2 teaspoon cinnamon
1/2 stick unsalted butter

Directions

1. After liver and foie gras have soaked for 24 hours, remove from liquid and cook the liver in the sherry and cream mixture for about 6 minutes, or until medium-rare.

2. Remove the liver from the cooking liquid and let cool. Continue cooking the liquid at reduced heat.

3. Add the foie gras and butter along with the liver in a robot coupe.

4. Mix toughly, and then add the liquid that has been reduced.

5. Season to taste using the remaining ingredients.

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