Name: Rustic Chicken & Duck Liver Pâté
Yield: Makes 3½ lb [1.6 kg]
Cuisine: American
Ingredients: 2 garlic cloves, minced; ½ cup [150 g] rendered fat or clarified butter, cooled and solidified (optional); ½ cup [15 g] chopped fresh flat-leaf parsley; ½ yellow onion, minced; Olive oil as needed; ¼ tsp pink curing salt; Kosher salt; 2 Tbsp balsamic vinegar; 1 lb [455 g] organic duck livers, cleaned; 2 Tbsp sherry vinegar; 2 lb [910 g] organic chicken livers, cleaned; Freshly ground black pepper; 1 tsp red wine vinegar; ½ cup [120 ml] Madeira; ¾ cup [170 g] cold unsalted butter, cut into ½-in [12-mm] cubes; 1 tsp fresh thyme leaves; 1 Tbsp Dijon mustard

Preparation info

Makes
3½ lb

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

Rich in iron and with a silky texture, this pâté is spectacular and relatively easy to make. It’s been on the menu at Gjelina since day one. We sometimes serve it on its own next to a pile of pickles and toast. We also use it as a filling for agnolotti, and as a filling in sandwiches to riff on the idea of a banh mi. I love it smeared on grilled bread alongside a bitter-sharp leafy salad. New employees at Gjelina often claim to not like liver, but they inevitably convert once they get prope