Recipes for the Web

Barrington Software Incorporated

Chicken Liver Pate with Pancetta & Calvados

This quick and luscious pate can easily be made in a smaller quantity with just the livers found

inside of one chicken. Rabbit or duck liver works equally well, and another brandy or good

balsamic vinegar can substitute for the Calvados. Serves six to eight.

8 oz. fresh chicken livers

2 tsp. olive oil Salt

3 oz. pancetta, cut into 1/4-inch dice

1 shallot, diced

1/4 tsp. finely chopped fresh thyme 1/4 cup Calvados (apple brandy)

3 oz. (6 Tbs.) unsalted butter, at room temperature Freshly ground pepper to taste

Rinse the livers and trim off the tough tissue that connects the two lobes; pat dry. In a nonstick

sauté pan, heat the Olive oil over medium-high heat and add the chicken livers, seasoning with a

small amount of salt. Cook the livers, turning, to medium rare (they'll continue to cook as they

cool), lightly browning on all sides, about 4 min. Set the livers aside and add the pancetta,

shallots, and thyme to the pan. Gently saut6 over medium heat until the pancetta is slightly

colored and the shallots are softened. Add the Calvados and

deglaze the pan, scraping with a wooden spoon and cooking until the Calvados is reduced to about

I Tbs;

set aside to cool slightly. Put the cooled livers,

pancetta-shallot mixture, and butter in a food processor and process until well blended. Season

with salt and pepper to taste. Put the spread into a ramekin or small bowl, lightly covering the top

with plastic wrap, and refrigerate until set. Grind more pepper over the top before serving with

croutons or crackers.

From Fine Cooking No.42

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