Chicken Liver Pâté

Recipe by Bryan Skelding, Executive Chef at The Greenbrier, White Sulphur Springs, West Virginia, USA, 2016

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​Serves 12

Ingredients

Chicken Liver Pâté

• 2.9 pounds Chicken Liver 
• Milk (for soaking)
• 4 Eggs
• 4 teaspoons Garlic (crushed)
• 2 cups Cream Cheese
• 4 teaspoons Madeira
• 3 teaspoons Veal Jus
• ¾ teaspoon Pink Salt
• Nutmeg (to taste)
• Duck Fat (to taste)
• Salt and Pepper (to taste)

Brandy and Peach Chaud-Froid

• 1 cup Half and Half
• 2 ounces Brandy
• 2 cups Peach Juice
• 5 sheets Gelatin

Tart Cherry Chutney

• 2½ quarts Water
• 2 quarts Cherries (dried)
• 2 cups Cherry Juice
• 2 cups Sugar
• 1 Cinnamon Stick
• ¾ teaspoon Powdered Ginger
• 2 cups Apple Cider Vinegar
• White Wine Vinegar (dash)
• Cayenne Pepper (pinch)
• 1 teaspoon Cornstarch and Water (thickened)

Garnish

• 3 Peaches (diced)
• Micro-greens (of your choice)
• 30 pieces Melba Toast

Preparation

Chicken Liver Pâté
Chef Note: Soak the livers in the milk for 24 hours the day before, and change the milk twice. Preheat the oven to 325°F and prepare a water bath with a terrine mold. Strain and rinse the livers well. Allow the livers to drain for 10-15 minutes, and place on a paper towel to remove excess moisture. Season with salt, pepper, and nutmeg to taste, then allow it to set for 20 minutes in the refrigerator. In a bowl, combine the remaining ingredients with the livers and mix. Purée in a Vita-Mix until silky smooth. Check and adjust seasoning. Strain through a cheesecloth, then strain again through a fine-hole strainer. Pour the mixture into the prepped terrine mold and bake for 45 minutes. The internal temperature should reach 138°F. Allow to cool completely and glaze with the duck fat. Set aside. 

Brandy and Peach Chaud-Froid
Heat the oven to 150°F. Combine the half-and-half, brandy, and peach juice in a mixing bowl. Bloom gelatin sheets in cold water. Drain the sheets and add to the warm milk mixture.

Tart Cherry Chutney
Add the water and the cherry to boil in a pot. Add the cherry juice, sugar, cinnamon stick, ginger, and apple cider and reduce by 1/4 Add a white wine vinegar and cayenne pepper splash, and thicken with cornstarch. 

Assembly
​
Pour the brandy and peach chaud-froid over the liver pâté. Add a spoonful of the tart cherry chutney. Garnish with diced peaches and micro-greens—plate with the Melba toast. 

Wine Match

1966 Broadbent Colheita, Madeira, Portugal

The historical The Greenbrier Resort in White Sulphur Springs, West Virginia, USA