Equipment
Ingredients
chicken liver pâté
- 20 ml olive oil
- 2 shallot, diced
- 2 garlic, thinly sliced
- 450 g chicken livers, deveined
- 120 ml port
- 2 g salt
- 1 g black pepper
- 1 g sugar
- 250 g unsalted butter, cubed and chilled
- 1 curing salt
beans
- 15 ml olive oil
- 450 g pole beans, trimmed
- 1 scallion, thinly sliced
- 1 garlic, thinly sliced
- 1 g sea salt
- 1 g cracked black pepper
crostini
- 14 crusty bread, thinly sliced
- 30 ml olive oil
Nutrition (per serving)
Method
Heat 20ml olive oil in a sauté pan over medium heat. Add diced shallots and sliced garlic. Sauté until softened.
Add 450g chicken livers to the pan. Cook until the livers reach medium-rare (approx 68°C/155°F).
Pour 120ml port into the pan. Simmer until the liquid reduces by half. Season with salt, pepper, and sugar.
Transfer the liver mixture to a food processor. While the machine is running, gradually add 250g chilled butter cubes and optional curing salt. Blend until smooth.
Press the pâté through a fine-mesh sieve into a container. Cover and refrigerate for at least 2 hours.
Heat 15ml olive oil in a pan over medium-high heat. Add 450g pole beans and sauté until lightly browned.
Add sliced scallion and 1 clove of garlic to the beans. Cook until the scallions wilt. Season with sea salt and pepper.
Brush 14 bread slices with olive oil. Toast in a hot skillet or on a grill until golden brown on both sides.
Plate the warm beans. Serve with two slices of crostini and a portion of the chilled chicken liver pâté.
Chef's Notes
- For the smoothest pâté, ensure your chicken livers are thoroughly cleaned and free of any connective tissue. Overcooking them before blending can lead to a grainy texture.
- When emulsifying the butter into the pâté, make sure both the butter and the liver mixture are cold. This helps create a stable emulsion and a luxurious mouthfeel.
- Don't overcrowd the pan when sautéing the pole beans. Cooking them in batches if necessary will ensure they get nicely browned rather than steamed, developing better flavor.
- Taste and adjust seasoning at each stage. The port reduction can concentrate flavors, so a final seasoning check before serving is crucial.
- The pâté can be made a day in advance, allowing the flavors to meld. Ensure it's well-covered to prevent drying out.
Storage
Refrigerator: 3 days — Store pâté in an airtight container with a layer of plastic wrap pressed against the surface.
Freezer: 1 month — Pâté can be frozen but texture may change slightly upon thawing.
Reheating: Serve pâté chilled; reheat beans in a pan over medium heat.
