'nother pat recipe from Pat A: bloc of heart attack
INGREDIENTS:
Ingredients: 2 large shallots, finely chopped
3 cloves garlic, minced
a good-sized handful of dried porcini mushrooms, put into water to rehydrate
dried parsley, basil, and sage to taste
freshly ground black pepper to taste
1 tsp truffle salt
1 lb duck fat
1½ pounds chicken livers
1¼ oz of cognac
DIRECTIONS
Cook the duck fat over a 3½ to 4 heat (dial goes to 9) for 10 minutes.
Add shallots, garlic, and drained mushrooms. Cook for a minute.
Add chicken livers. When they're just about done (still red inside) add pepper and herbs.
Remove from heat when they're still pink inside. It will continue to cook.
Let cool for about an hour, then process in food processor until smooth, and add the truffle salt and cognac while processing.
Put contents into a plastic-wrap lined container (makes it easier to remove the pat?). Refrigerate. Give it a day for the flavours to blend.
NOTES
Friends wanted to murder me because they couldn't stop eating this very rich pate. It's as rich as eating foie gras, but much less expensive.
Pretty much stolen from a Jacques Pepin recipe, with many adulterations (like changing duck liver to chicken liver!)
Posted Sunday, September 07, 2008