Endive with Chicken Liver Pâte and Dried-Cherry Marmalade

Ingredients for Endive with Chicken Liver Pâte and Dried-Cherry Marmalade

• 180ml dried cherries

• 120ml trockener Rotwein

• 45ml rendered chicken fat (schmaltz) or olive oil

• 1 large yellow onion, cut into small dice

• 1 tablespoon fresh thyme or marjoram leaves, minced

• 2 Esslöffel Rotweinessig

• 60ml rendered chicken fat (schmaltz) or olive oil

• 900g raw chicken livers, cleaned and trimmed of excess fat

• 1 Teelöffel koscheres Salz

• 1/2 Teelöffel frisch gemahlener schwarzer Pfeffer

• 5 heads red or white endive

• Zest of 2 oranges

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.

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.

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

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 grill pan or baking sheet and grill for 2 minutes. Flip the livers and continue grilling until tender when pressed and pale brown in colour, about 1 minute more. Transfer the livers to a cutting board and let cool.

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.

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.

Haftungsausschluss

Obwohl alle Anstrengungen unternommen wurden, um sicherzustellen, dass die Informationen korrekt und aktuell sind, können individuelle Bedürfnisse variieren und diätetische Anforderungen können sich je nach persönlichen Gesundheitszuständen unterscheiden. Überprüfen Sie immer die Lebensmitteletiketten und Allergeninformationen, bevor Sie ein Rezept zubereiten oder konsumieren. Wenn Sie spezifische gesundheitliche Bedenken, Allergien, Unverträglichkeiten haben oder einer medizinisch verordneten Diät folgen, holen Sie sich Rat von Ihrem Hausarzt, Apotheker oder einem registrierten Ernährungsberater, bevor Sie wesentliche Änderungen an Ihrer Ernährung oder Ihrem Lebensstil vornehmen.