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Johnson Estate Winery

Country “Goose” Liver Paté & Pickled Red Onions

Country “Goose” Liver Paté & Pickled Red Onions
Recipe Date:
July 10, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 2 lbs chicken livers
  • 1 quart of chicken stock
  • 3 medium onions
  • 3 cloves of garlic
  • 1 1/2- 2 cups of butter
  • 1 1/2 tsps salt
  • 1 tsp curry powder
  • 1 tsp paprika
  • 4 tsps cognac or Bourbon
  • 1/2 tsp powdered bay leaf
  • 1/2 tsp thyme
  • 1/2 mace
  • 3/4 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1 tsp white pepper
  • 1/2 tsp rosemary
  • 1/2 tsp basil
  • 2 red onions
  • 1/2 cup sugar
  • 1/2 cup red wine vinegar
  • 1/4 cup red wine
  • salt and pepper
Directions

Ingredients 1-9 are for the Paté. The Paté spices are ingredients 10-18. 

Poach chicken livers in the chicken stock with onions and garlic until the livers are cooked but still pink inside. Cool. Drain the livers and process with butter and seasonings. I usually mix all of the Paté Spices together and add them gradually to taste. Pour into a paté dish, cover and chill. May seal the paté with clarified stock plus gelatin. Serve with cornichons or pickled red onions and thin slices of warm toasted baguettes or crackers.

Ingredients 19-24 are for the pickled red onions. Soak the onion in olive oil until translucent. Add sugar, vinegar and wine. Cook for an hour and a half. Cool and serve with paté. 

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