Recipes

Endive with Chicken Liver Pâte and Dried-Cherry Marmalade

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Introduction

This innovative dish, “Endive with Chicken Liver Pâte and Dried-Cherry Marmalade,” seamlessly blends the rustic charm of French cuisine with a modern twist. The marriage of tender chicken livers, sweet dried cherries, and crisp endives promises an explosion of flavors that celebrates culinary diversity.

Tips for this recipe

– Ensure your chicken livers are thoroughly cleaned to remove any excess fat.
– Use fresh thyme or marjoram leaves for a pronounced herbal flavor, which is essential in balancing the dish’s richness.

Why you will love this recipe

The unique combination of textures and tastes makes this recipe not just delicious but also visually appealing. It offers a refreshing take on traditional French ingredients, satisfying both the palate and the soul with every bite.

Ingredients

– 3/4 cup dried cherries
– 1/2 cup dry red wine
– 3 tablespoons rendered chicken fat (schmaltz) or olive oil
– 1 large yellow onion, cut into small dice
– 1 tablespoon fresh thyme or marjoram leaves, minced
– 2 tablespoons red wine vinegar
– 1/4 cup rendered chicken fat (schmaltz) or olive oil
– 2 pounds raw chicken livers, cleaned and trimmed of excess fat
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 5 heads red or white endive
– Zest of 2 oranges

Advised equipment

– Cutting board and knife for onions
– Mixing bowl
– Skillet (preferably non-stick)
– Kitchen scale (for precise ingredient measurement)
– Zester or grater (for orange zest)
– Food processor (optional, if you prefer to prepare the marmalade quickly)
– Serving platter

History of the recipe

Endive has roots that trace back centuries in European cuisine, particularly noted for its use in French gastronomy. This recipe combines endive with chicken liver pâte—a classic concoction reminiscing the opulent dishes of France’s Belle Époque. Dried cherries and orange zest bring a contemporary note to this age-old pairing, infusing modern flavors into traditional fare while honoring its historical significance.

Fun facts about this recipe

– The use of dried cherries in the marmalade is not just for added sweetness but also connects to ancient preservation techniques that used fruits as a means to extend culinary offerings through seasons.
– Chicken liver pâte, a staple in many French sauces and pastes, showcases how chefs have long been resourceful with using all parts of the animal, making it an exemplar of sustainable cooking practices.

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Endive with Chicken Liver Pâte and Dried-Cherry Marmalade

Endive with Chicken Liver Pâte and Dried-Cherry Marmalade

amanda

Equipment

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Ingredients

  • 3/4 cup dried cherries

  • 1/2 cup dry red wine

  • 3 tablespoons rendered chicken fat (schmaltz) or olive oil

  • 1 large yellow onion, cut into small dice

  • 1 tablespoon fresh thyme or marjoram leaves, minced

  • 2 tablespoons red wine vinegar

  • 1/4 cup rendered chicken fat (schmaltz) or olive oil

  • 2 pounds raw chicken livers, cleaned and trimmed of excess fat

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 5 heads red or white endive

  • Zest of 2 oranges

Instructions

1

Instruction 1

In a small bowl, combine the cherries and red wine and let sit until the cherries have softened a bit, at least one hour and up to overnight.
2

Instruction 2

In a medium sauté pan over moderately low heat, warm the chicken fat or olive oil. Add the onion and sauté, stirring occasionally, until golden brown and caramelized, about 40 minutes. Increase the heat to moderately high, add the thyme or marjoram, 1 tablespoon red wine vinegar, the cherries, and the wine they soaked in. Cook until most of the liquid has evaporated, 3 to 4 minutes. Add the remaining tablespoon red wine vinegar and season with salt and pepper. Set aside to cool. DO AHEAD: The cherry marmalade can be made ahead and stored, in an airtight container in the refrigerator, up to 3 days.
3

Instruction 3

Arrange a rack about 6 inches from the flame of a broiler. Place the broiler pan or a baking sheet on the rack and preheat the broiler.
4

Instruction 4

If using chicken fat, in a small saucepan over low heat warm the fat until melted. In a large bowl, toss together the livers, about 2 tablespoons melted chicken fat or the olive oil, salt, and pepper. Arrange the livers, in a single layer, on the preheated broiler pan or baking sheet and broil for 2 minutes. Flip the livers and continue broiling until tender when pressed and pale brown in color, about 1 minute more. Transfer the livers to a cutting board and let cool.
5

Instruction 5

Once the livers are cool enough to handle, coarsely chop them, making sure to leave them chunky. Transfer to a large bowl, drizzle with the remaining 2 tablespoons warmed chicken fat or olive oil, and gently toss to combine. Season with salt and pepper.
6

Instruction 6

Separate the endive leaves and arrange on a platter. Fill each endive leaf with about 2 tablespoons pâté, top with a dollop of cherry marmalade, and finish with a sprinkle of orange zest. Serve immediately.
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