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www.PassionforPork.com
Chef Doreen Prei's pork liver pate shared this recipe at Get Cooking, which hosted Swine & Dine in Edmonton on April 20, 2016.
200 g pork liver, rinsed under running water, cleaned
60 ml brandy or cognac
salt and pepper to taste
1 shallot, finely chopped
6 sprigs of thyme, stems removed
handful of fresh parsley leaves
60 ml white wine
1 tablespoon duck fat
1 tablespoon butter
1 sprinkle of dried oregano or majoram
to serve
sliced bread, toasted
4 ripe pears, cored and sliced
micro greens or watercress
Bring a medium pot filled with water up to a simmer.
Place the liver on a piece of plastic wrap and marinate it with the alcohol. Season with salt and pepper and wrap tightly with plastic wrap. Wrap tight with two additional pieces of plastic wrap.
Place liver in a ziploc bag and poach in the water for about 20 - 30 minutes.
Heat up a pan and add the duck fat and butter. Once melted, add shallots and cook until translucent.
Add the garlic and toss for about 10 seconds. Deglaze with the white wine and reduce until syrupy.
In a blender - add the shallot and garlic mixture with all the remaining ingredients including the poached liver and puree until smooth.
Serve on toasted bread with fresh pairs.
Prep Time: 5 Minutes
Cooking Time: 40 Minutes
Total Time: 45 Minutes