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Rising Star Chef Adam Schop
Chef Alon Shaya
Domenica
123 Baronne Street
New Orleans, LA
70112-2303
www.domenicarestaurant.com/
   

Chicken Liver Pate
Adapted by StarChefs.com
June 2012

Yield: 10 Servings


Bone Marrow Sfomatino, Smoked Bacon, and OnionsINGREDIENTS

2 pounds chicken liver, well chilled
1 pound duck fat, room temperature
1 egg
1½ tablespoons kosher salt
½ tablespoon garlic powder
½ tablespoon onion powder
½ tablespoon ground white pepper
½ tablespoon celery salt
ciabatta bread
Hard-boiled eggs
caper berries

METHOD

In a Vita Mix Blender, place chicken livers and duck fat and puree until very smooth. Add all the other ingredients and continue to puree until well combined. Pass mixture through a chinois.

Place mixture into an oven safe casserole dish and place the casserole dish into a larger pan. Pour water into the larger pan until it comes up half way on the casserole dish. This will ensure even baking of the pate. Cook at 300°F for about 45 minutes to 1 hour, or until the top of the pate begins to crack slightly. Chill and serve.

To Assemble and Serve:
Grill off two slices of grilled ciabatta bread and place the chilled pate over the top. Top that with hard boiled egg and sliced caper berries.


 

 

 

 
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