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Chicken Liver and Foie Gras Pate

Chicken liver - 1lbs
Foie Gras - ½ lbs
Butter - ¼ lbs
Eggs - 3
Shallots - 2 large sliced thin
Garlic- 5 cloves sliced thin
Port - ½ litre
35% Cream - 100ml
Duck fat
Gelatine - 2 sheets(soaked and melted over bain marie)
Mango Chutney
Grainy mustard
Ice wine syrup
Baguette for crostini’s

For  Pate:

Put shallot, garlic and duck fat in pan enough that the fat just covers the shallot and garlic and cook on low until shallot and garlic are translucent. Strain and reserve fat. Cook port until raw alcohol flavour is gone. Cut Foie into ¼ slices and vacuum seal. Cook in vacuum bag in water that is just under a boil. When foie is soft to the touch throughout it is done. Warm cream but do not allow to reduce. In a frying pan bring reserved duck fat to just under smoke temperature and sear the chicken liver. Make sure not to cook liver’s beyond med-rare they should come out of the pan still cool in the middle. While liver foie and cream are still warm bring all ingredients together in a blender, season with salt and white pepper. Strain through a fine mesh strainer and incorporate melted gelatine. Divide into a vessel of your choosing. Place in fridge and allow to set up over night.


Slice baguette into 1/8 inch thick pieces and toast .

Serve pate with Ice wine syrup,  Mango Chutney, grainy mustard and crostini’s.