January 22, 2012

Foie Gras Pate

Post by Chef Corbin

with Poilane toasts and Spring Onion chutney

Yield- 8 servings


½ Cup butter
½ cup chopped shallots
½ cup white onion- chopped fine
1 garlic clove- minced
3 tsp. chopped fresh herbs (thyme and sage)
Salt and pepper to taste
½ LB Foie Gras
½ Lb chicken livers, raw
3 tbsp. cognac


Melt butter in a large sauté pan over medium heat. Add shallots, garlic and onion and cook until tender and sweet. Add herbs, salt, pepper and livers. Cook and stir until livers are cooked through. Add cognac and remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to mini crocks and smooth tops. Chill pâté over night or until firm.

Spring Onion Chutney


2 large onions, chopped
¼ piece fresh fennel, chopped
½ clove fresh garlic- chopped
3 tbsp. olive oil
1 granny smith apple, peeled, seeded and chopped
½ tsp. fennel seeds
2 tbsp. sugar
Salt and pepper to taste
1 tsp. chopped fresh thyme
3-5 tbsp. red wine vinegar


Sauté onions, garlic and fennel until tender. Add the apples and sugar and continue to cook until apples are soft. Add the fresh thyme and RW vinegar. Remove from heat and season with salt and pepper. Allow to cool and serve.