Chicken Maple Pâté

Adapted by
November 2012
Yield: 20 2-ounce servings


For the Pâté
19 grams kosher salt
2 grams Insta Cure No. 1
900 kilograms chicken livers
25 grams grape seed oil
6 grams garlic
12 grams shallots
13 grams Sherry
12 grams all-purpose flour
2 whole eggs
225 grams soft butter
50 grams maple syrup
Pickled Cherries: (12 servings)
5 grams cinnamon
5 gramas cloves
5 grams star anise
6 ounces dried tart cherries
3 ounces rice wine vinegar
3 ounces sugar
3 ounces water
To Assemble and Serve


For the Pâté:
Combine the kosher salt and Insta Cure; evenly season chicken livers in a mixing bowl. Lay seasoned livers on a tray, cover with plastic, and cure over night.

Heat grape seed oil in a large sauté pan and hard sear the cured livers. Add garlic and shallots; deglaze with sherry and remove from pan. Let livers cool for 30 minutes. Meanwhile combine the flour, eggs, butter, and maple syrup in a food processor and combine. Once combined, slowly add the liver mix until all ingredients are smooth, 2 to 3 minutes. Pass mixture though tamis into a large mixing bowl. Adjust seasoning as needed.

Place liver mixture in a sous vide bag and seal. Allow to cool overnight. Once cooled, cook for three hours in water bath at 160 F. Remove the bag from the bath and let cool to room temperature. Put the cooled liver puree into a bain marie and blend with a hand blender. Pour into glass jars to store, seal and store in walk in.

For the Pickled Cherries:
Combine the water, sugar, cinnamon, clove, star anise, and vinegar in pot and bring to a hard boil. Place the cherries in a temperature proof container and cover with pickling liquid. Be sure to remove whole spices. Let cool to room temperature before serving.

To Assemble and Serve:
To serve, use a large tablespoon to quenelle the pâté. Sprinkle with sea salt and garnish with slices of grilled baguette and pickled cherries.