Chicken liver pâté sous vide
Silky mousse with brandy
90-120 minutes + 6 hours of chilling
The most delicate, silky chicken or duck liver pâté prepared using the sous vide method. Brandy and aromatic herbs lend a refined flavor, while cold butter creates the perfect creamy texture.
What is in it
- Vegetable oil
- Butter
- Shallot
- Garlic
- Fresh thyme
- Brandy
- Chicken liver
- Curing salt
- Salt
- Ground black pepper
- Sea salt flakes
Exact amounts and step-by-step cooking come with the collection.
Recipe available in collections
Amounts and step-by-step cooking unlock after purchasing any of these collections.
