Deep-liver pate

Recipe "Deep-liver pate":

Deep-liver pate


  • 700-800 grams of chicken or duck liver
  • ghee for frying
  • 1 tablespoon rum or brandy
  • 6 large onions
  • butter for frying
  • a pinch of sugar and salt
  • 150 ml whipping cream
  • 2 sprigs thyme
  • 2 cloves garlic
  • 1 teaspoon sweet paprika
  • 0.5 teaspoons of turmeric

cooking time

45 minutes

Number of servings


The complexity of cooking





New Year Cocktail



Step by step recipe for cooking

Step 1

Drain, season with salt and pepper chicken or duckliver. Fry the liver parties in the melted butter until golden brown on all sides, about 7 minutes. each batch. Liver should be slightly soft when pressed. Cooked liver immediately sprinkled with rum or brandy.

Step 2

Finely chop the onion and fry with butter, a couple of pinches of salt and sugar, 15 min. Put the onions in the liver.

Step 3

In the same pan, where the grilled onions and the liver,bring to a boil the cream with 2 sprigs thyme and 2 crushed garlic cloves. Remove from the heat, sprinkle in paprika and turmeric, allow to stand for 15 min., Remove the garlic and thyme.

Step 4

Whisk blender liver with onion and cream tosmooth or with pieces as you like, season with salt and pepper. Let sit in the refrigerator for at least 12 hours, preferably 24 hours. Serve dip paste at room temperature, with toasted baguette.

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