45 MINSDELIPOULTRYOVERNIGHTFREEZER-FRIENDLY ❄️

Domáca Paštéta z Kuracích Pečení

Silk-smooth chicken liver parfait finished with caramelized shallots, garlic, port wine, butter, and thyme, sealed under a golden clarified butter lid.

YIELD6–8 Portions (~650 g Pâté)
PREP20 mins (+ 2 hrs chill)
COOK15 mins

Ingredients

Liver & Aromatics

  • 500 g Fresh chicken livers (kuracia pečeň), trimmed of green bile, sinew, and connective tissue
  • 3 Medium shallots, finely diced
  • 3 cloves Fresh garlic, finely grated
  • 15 g Unsalted butter (for cooking livers and aromatics)
  • 60 ml Ruby Port, Cognac, or Brandy (Tuzemák / brandy)
  • 40 ml Heavy whipping cream (min. 36% fat)
  • 1 tsp Fresh thyme leaves, stripped and finely chopped
  • 1 pinch Ground nutmeg & 1 pinch ground allspice
  • 6 g Fine sea salt & 2 g freshly cracked black pepper

Butter Emulsion & Clarified Seal

  • 200 g High-quality unsalted butter, cubed and softened to room temperature
  • 60 g Clarified butter or ghee (for pouring over the top to seal)
  • 3–4 Fresh thyme sprigs or pink peppercorns (for jar garnish)

To Serve

  • Figovo-Datľové Chutney: Spiced sweet and sour fig-date chutney.
  • Cornichons or sweet pickled gherkins, whole grain mustard, and warm toasted brioche or crusty sourdough.

Method

  1. Prep & Soak Livers: Rinse trimmed chicken livers and pat completely dry with paper towels. Cut into uniform pieces. (Optional: soak in cold milk for 30 minutes and pat dry to ensure an ultra-mild finish).
  2. Sauté Aromatics: In a wide skillet over medium heat, melt 15 g butter. Add diced shallots and thyme; cook for 4–5 minutes until soft and golden. Add grated garlic, nutmeg, and allspice; stir for 30 seconds.
  3. Sear Livers: Increase heat to medium-high. Add chicken livers to the pan in a single layer. Sear for 2 minutes per side until browned outside but still distinctly pink and tender in the center (internal temperature ~65°C; do not overcook or the pâté will turn grainy).
  4. Deglaze & Reduce: Pour in Ruby Port or Cognac, carefully scraping up the fond from the pan bottom. Let the alcohol bubble and reduce by half (about 1–2 minutes). Pour in heavy cream, bring to a brief bubble, then remove from heat. Season with sea salt and black pepper.
  5. Blend & Emulsify: Transfer the warm liver mixture immediately into a high-speed blender or food processor. Blend until silky smooth. With the motor running on medium, drop in the cubes of softened butter one by one until completely emulsified, glossy, and pale. Pass the mixture through a fine-mesh drum sieve with a spatula for an ultra-fine restaurant texture.
  6. Set in Jars: Spoon the warm pâté into clean ceramic ramekins or glass canning jars, leaving 1 cm of headspace. Tap on the counter to smooth the surface and release air bubbles. Chill in the fridge for 30 minutes to set the top.
  7. Clarified Butter Seal: Melt clarified butter and spoon a thin layer (3–4 mm) over the chilled surface of each jar. Garnish with a fresh thyme sprig and pink peppercorns. Return to the fridge for at least 2 hours to set firm.
Chef's Tip: Searing the chicken livers until they remain rosy pink inside before blending with room-temperature butter guarantees a velvety, melt-in-the-mouth texture without any graininess or bitterness. Pouring clarified butter over the top creates an airtight barrier that keeps the pâté fresh and vibrant pink in the fridge for up to 10 days.