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Pate Diana

Pate Diana recipe image
Pâté Diana is a sophisticated and luxurious appetizer that balances the deep, savory richness of chicken livers with the bright sweetness of apples and the warmth of apple wine or brandy. The addition of caramelized onions and shallots adds a complex, aromatic depth, while a generous amount of butter ensures an incredibly smooth, spreadable texture. This classic recipe is perfect for elegant dinner parties, holiday gatherings, or as a special treat for a romantic evening at home. Serve it chilled on toasted baguette slices with cornichons and a dollop of mustard for a traditional French experience. The clarified butter seal keeps the pâté fresh and prevents oxidation, allowing the flavors to meld beautifully over time.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1007.5
Description
Pâté Diana is a sophisticated and luxurious appetizer that balances the deep, savory richness of chicken livers with the bright sweetness of apples and the warmth of apple wine or brandy. The addition of caramelized onions and shallots adds a complex, aromatic depth, while a generous amount of butter ensures an incredibly smooth, spreadable texture. This classic recipe is perfect for elegant dinner parties, holiday gatherings, or as a special treat for a romantic evening at home. Serve it chilled on toasted baguette slices with cornichons and a dollop of mustard for a traditional French experience. The clarified butter seal keeps the pâté fresh and prevents oxidation, allowing the flavors to meld beautifully over time.
Directions
  1. 1
    Soften 10 tablespoons of butter and set aside.
  2. 2
    Melt 3 tablespoons of the remaining butter in a skillet over medium heat.
  3. 3
    Add chopped onions and shallots to the skillet.
  4. 4
    Cook onions and shallots, stirring occasionally, until tender, about 5 minutes.
  5. 5
    Add chopped, peeled apples and cook until tender, about 3 minutes.
  6. 6
    Transfer the apple and onion mixture to a blender.
  7. 7
    Melt the remaining 3 tablespoons of butter in the skillet over medium-high heat.
  8. 8
    Add chicken livers and cook, stirring, for 3 to 4 minutes until browned on the outside but still pink inside.
  9. 9
    Pour in apple wine or brandy and cook, stirring, for 2 minutes longer to deglaze the pan.
  10. 10
    Transfer the liver mixture to the blender with the apple mixture.
  11. 11
    Add 2 tablespoons of whipping cream and blend at high speed until completely smooth.
  12. 12
    Add more cream if necessary to achieve a smooth consistency.
  13. 13
    Press the blended mixture through a medium-fine strainer into a mixing bowl.
  14. 14
    Cool the mixture thoroughly, stirring once or twice to ensure even cooling.
  15. 15
    In a separate bowl, cream the 10 tablespoons of softened butter with an electric mixer until light and fluffy.
  16. 16
    Gradually add the cooled liver mixture to the butter, beating well after each addition until fully incorporated.
  17. 17
    Stir in lemon juice, salt, and black pepper.
  18. 18
    Spoon the pâté into a crock or individual ramekins, smoothing the top with a spatula.
  19. 19
    Pour enough clarified butter over the top to form a complete seal.
  20. 20
    Refrigerate until firm and ready to serve.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 1007.5kcal
% Daily Value *
Total Fat 90.6g140%
Saturated Fat 52.1g261%
Cholesterol 306.9mg103%
Sodium 5549.2mg232%
Total Carbohydrate 5.5g2%
Dietary Fiber 1.0g4%
Sugars 3.2g
Protein 32.1g65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pate-diana/