Partridge and Chicken Liver Pâté
Partridge and Chicken Liver Pâté
Elevate your palate with this refined pâté that combines the delicate flavors of partridge and chicken liver. Perfect for serving on bite-sized squares of pumpernickel bread.
Equipment
Ingrediënten
PREPARATION TIME: 3 HOURS MINIMUM / SERVES 10-12
- ÂĽ pound of slab bacon roughly chopped
- Meat from a 1-pound partridge or pheasant or 2 quail, coarsely chopped
- 1 partridge liver optional
- 1 pound of chicken livers finely chopped
- ÂĽ cup of all-purpose flour
- ÂĽ cup of dry sherry such as Fino
- 2 tablespoons of brandy
- 2 tablespoons of heavy cream
- 2 large eggs
- ÂĽ cup of kosher or sea salt
- ÂĽ teaspoon of freshly ground black pepper
- ½ teaspoon of freshly ground nutmeg
- 1 tablespoon of truffles optional
- Thinly sliced pumpernickel bread
Instructies
- In a food processor, combine the bacon, partridge meat, and partridge liver (if using), along with the chicken livers.
- Process the mixture until it reaches a finely chopped consistency.
- Add the flour and continue processing until a smooth blend is achieved.
- While the food processor is running, incorporate the sherry, brandy, cream, eggs, salt, pepper, and nutmeg.
- With brief pulses, introduce the truffles if desired.
- Transfer the mixture to a loaf pan and seal the surface and the pan rim tightly with foil.
- Place a weight on top (a small foil-covered brick is an excellent choice) and refrigerate for 2 hours.
- Remove the weight and refrigerate the pâté for at least 3 days.
- Prior to serving, bring it to room temperature.
Notes / Tips / Wine Advice:
Slice the pumpernickel bread into small squares. Serve the pâté with the pumpernickel squares for a delightful culinary experience.
