Yesterday, Quinn's Pub executive sous chef Cara Luff describes the collaborative process behind developing menu items for Quinn's. Today, she shares her own recipe, which has undergone quiet tweaking over the years as Luff traveled from one place to the next. The final result is the ultimate version of Luff's favorite, Chicken and Duck Liver Pâté. "I love chicken liver pâté, but what I love even more is the duck liver pâté. It's a smooth pâté that I love to make," said Luff. "I've done it a couple of times in a couple of different restaurants that I've worked in, [in] different variations, but this is the pâté that I've narrowed [it] down to. This is my favorite recipe."
Chicken and Duck Liver Pâté
1lb chicken livers
1lb duck livers
28 oz clarified butter, room temp
2.5 cups Port
2.5 cups Madeira
2.5 cups white wine, pinot gris preferably
6 tsp Kosher salt
2 tsp pink salt (curing salt)
3 oz. truffle peels
1 oz. white truffle oil
Puree livers together and push through a fine mesh.
Reduce wine, port, and Madeira until it reaches syrup consistency, cool slightly.
Put livers back into robot coup or blender with the egg and drizzle in wine reduction and clarified butter.
After all butter is emulsified, add truffle peels, truffle oil, and salts. Mix just enough to incorporate.
Line a terrine mold with thinly sliced bacon, pour liver into mold and cover with bacon and sprigs of thyme.
Bake in water bath at 350 degrees covered for 1 hour.