Chicken Liver Pâté with Marsala Wine and Blueberry Reduction

 

Pâté falls into the category I call “easy to ruin”. I once saw a chef (with experience of more than 10 years in the field) so upset with himself because his pâté came out bitter, therefore it was ruined. He threw the whole thing in the garbage. This was one hour before an event. He didn’t even let me taste it. I think he was overwhelmed, but you don’t have to be afraid of it. Believe me, we all make mistakes in the kitchen sometime in our lives. This recipe is pretty simple and I am giving you tips on how to achieve the perfect pâté.

Simple Tips: How To Make Pâté
  • You can purée the pâté without the cold butter, but it will be somewhat grainy. The butter helps smooth the mixture.
  • Purée the pâté in the least amount of pulses in your food processor. If overheated, it will overcook the pâté.
  • If you food processor is rather small, then purée the mixture in two batches using half of the 50 g of unsalted butter for each batch.
  • Dot the surface of the pâté with butter and place a plastic wrap on the surface to prevent a skin from forming.

 

The mixture should be brown, maybe a bit on the pink side but never dark, gray or anything in between. Also, it should not be bitter. The Marsala wine and blueberry reduction takes it to another level. It is like heaven on earth.

Bon Appétit!

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