Usuba
Chicken Pâté with Armagnac
Delicate chicken liver pâté with butter and cream. A delicacy with the noble flavor of Armagnac, garnished with cranberries and a bay leaf. Perfect for a festive table and served with toast.
- Total
- 20 min
- Standard serving
- 180.1 g
Ingredients
Total 9
Instructions
- 1
Step 1
Heat a frying pan over medium heat. Add a small piece of butter and let it melt. Place half of the chicken liver and fry for about 3 minutes until the liver is cooked through but remains pink inside. Transfer to a plate and repeat with the remaining liver.
- 2
Step 2
Blend the liver in a blender until smooth. Add the remaining softened butter and cream, whip. Season with salt and pepper, and add Armagnac.
- 3
Step 3
Transfer the pâté into 8 small molds, cover with plastic wrap and chill.
- 4
Step 4
Before serving, remove the film and decorate the pâté with dried cranberries and bay leaves. Serve with hot toast.
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