Ingredients
- 250 g chicken livers, washed, sinew removed
- 250 g duck livers, washed, sinew removed
- 60 ml Chambord berry liqueur (or sherry)
- 60 ml port
- 60 ml cognac or brandy
- half a bunchof fresh thyme
- 1/2 onion
- 1 clove garlic
- 40 g Ghee
- salt & pepper to taste
- 2 tbsp Ghee
- Extra Ghee
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Clean & wash the livers, put in a bown and cover with liqueur, port and cognac. Marinate in the fridge for at least 2 hours.
Put the livers into TM basket over the TM bowl and let all the alcohol drain for 5 minutes. Remove the TM basket with livers and set aside in a bowl. Add thyme in TM bowl and cook the fluid for approximately 8 minutes on speed 3 at Varoma Temperature to reduce its volume by about half. . Set aside.
Place garlic and onion into TM bowl and chop for 4 seconds on speed 7, scrape down bowl with spatula and chop again for 4 seconds on speed 7. Scrape down bowl again. Add 40g ghee and saute for 3 minutes at 100C on speed 1.
Add livers, reduced alcohol, salt, pepper, 2 tbsp of ghee. Chop for 10 seconds on speed 7. Cook for 5 minutes at 100C on speed 4.
Place in a dish and cover with thin layer of melted extra ghee. Keep in the fridge.
Tip
This recipe was inspired by the EDC Chicken Liver Pate, a Chicken Liver Parfait recipe and Maggie Beer.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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