Turkey Liver Pate’ Appetizer
Created by Chef Charlie RomeroAt Charlie's Table
AtCharliesTable.com
Serves: 8 – 10
Course: Appetizers & Soups
Ingredients
- 1 pound Turkey livers, rinsed and dried (can also use chicken, duck or goose livers)
- 1 stick of butter, softened
- 1 large shallot, finely diced
- 1 tablespoon thyme, chopped
- 1 shot glass of Brandy (optional)
- Salt and Pepper
- 2 tablespoons butter, olive or grapeseed oil
Instructions
Over medium-high heat, heat oil in a sauté pan. Meanwhile, season turkey livers with salt. Add livers to the pan and sauté until golden and just cooked through, about 10 minutes.
Off the heat add the brandy to flambé. Ignite using a stick lighter or by tipping the pan over the heat. When flames subside, turn off heat and add the shallots and thyme.
In a food processor combine the livers, softened butter and pepper to taste. Process until smooth. Re-season with salt and pepper to taste if necessary.
Transfer pate’ to a container with a lid and refrigerate overnight.
Serve with slices of baguette or crackers.
Optional:
You can also add roasted garlic to taste when processing.How do you #eatdowntoearth?
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