Chicken Liver Pate with Duck Fat
YumChicken Liver Pate with Duck Fat : perfect frugal and tasty appetizer !
Ducks are available all year long, both fresh and frozen, so it is not hard to get one at all. We usually cook one for Christmas and it became a rule.
To satisfy our occasional duck craving, I buy duck breasts and cook them with potatoes or simply add some home made pasta to them once done and it makes incredibly tasty and healthy lunch. To use precious fat leftovers, you can store it in the fridge or freeze if you don’t plan to use it within a month. Also, you can buy duck fat packed in glass jars to make whatever savoury delicacy you want since it can be used in so may beautiful ways.
This Chicken Liver Pate with Duck Fat is one of the ways; chicken liver is so frugal and, oh, so available so you can easily prepare it to serve as an excellent appetizer.
You may wonder why I recycle duck fat and the answer to this is it’s high smoke point ( 375 degrees) unlike butter, for example so there is absolutely no reason to skip it while mushrooms, cheese, vegetables, eggs or chicken are on your menu.
Since it is quite complicated to get duck liver at the moment, this suggestion using chicken liver is an excellent substitute for an appetizer. Usually I would write it could feed a crowd but, so far I can highly recommend it to have tor brunch or dinner and leave one jar to surprise your neighbour ( safe way, of course ).
Chicken Liver Pate with Duck Fat
Chicken Liver Pate with Duck Fat : perfect frugal and tasty appetizer !
Ingredients
- 1 ½ cup washed and cleaned chicken liver ( 500 grams )
- 5 Tbsp duck fat
- 1 cup chopped onion ( 1 large onion )
- 2 garlic cloves, chopped
- ½ tsp dried thyme
- ½ tsp rosemary
- ½ tsp ground black peper
- 2 dried juniper berries
- 1 tsp salt
- ½ tsp lemon juice
- Duck fat to cover the pate once in a glass jars
Instructions
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Cut liver into one inch pieces.
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Melt duck fat in a large skillet and add liver, onion, garlic,thyme, juniper and rosemary. Cook for six minutes. Make sure liver is completely cooked.
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Take away from the heat and add salt, lemon juice and black pepper.
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Transfer pate and mix it in food processor / blender until creamy. You will get two cups of fine pate.
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Fill clean, dry glass jars with pate and let it cool.
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Top pate with some duck fat, close the jars and keep in the fridge. Covered, lasts for four days.
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