Rabbit Liver Pâté

Adapted by StarChefs.com
December 2015
Yield: 8 servings


Fermented Elderberries
1 pound wild Elderberries, preferably on the branch
2 quarts filtered water
3 tablespoons kosher salt
1 tablespoon sugar
Rabbit Liver Pâté
450 grams rabbit livers
1 quart milk
1 quart filtered water
Kosher salt
6 grams curing salt
12 grams sugar
Black pepper
Grapeseed oil
25 grams garlic
25 grams shallot
¼ cup Armagnac
15 grams honey
115 grams butter, cold
Pickled Black Mustard Seeds
50 grams rice vinegar
10 grams kosher salt
5 grams sugar
15 grams filtered water
5 grams malic acid
30 grams black mustard seeds
To Assemble and Serve
48 pink peppercorn-dusted potato chips
Picked watercress


For the Fermented Elderberries

In a nonreactive vessel, prepare a brine with water, sugar and salt. Add elderberries to the brine and add a weight on top to keep them submerged. Cover with an airtight or burpable top. Place vessel in a cool, dark place for about 12 weeks, checking the fermentation every 2 to 3 days.

For the Rabbit Liver Pâté

In a large bowl, cover livers with milk and soak for 2 hours. In a nonreactive vessel, prepare a brine with water, 20 grams kosher salt, curing salt, and sugar. After 2 hours, remove livers from milk, pat dry, and add to brine. Add a weight on top to keep them submerged and brine for 12 hours. Remove livers from brine and pat dry. Season with salt and pepper. In a roasting pan, heat a film of grapeseed oil to smoking and sear the livers hard, until they reach medium rare. Remove from heat and rest on a baking rack. In a separate pan, heat oil on medium-high and toast the garlic and shallot. Deglaze with Armagnac and cook au sec. In a blender, combine livers, garlic-shallot mixture, honey, and 10 grams kosher salt. Blend on high until completely smooth. Add butter little by little until emulsified. Pass through a fine mesh tamis and allow to set for 3 hours.

For the Pickled Black Mustard Seeds

In a saucepot, combine vinegar, salt, sugar, water, and malic acid. On low flame, bring to a simmer, add mustard seeds, and cook gently until softened. Remove from heat and cool.

To Assemble and Serve

In a shallow bowl, plate a small rectangle of Rabbit Liver Pâté and spoon some Fermented Elderberries and Pickled Black Mustard Seeds around it. Arrange 6 potato chips on top of the pâté and finish with watercress.