Chicken Liver Pate With Figs And Walnuts

Recipe Ingredients

		Nonstick vegetable oil spray
1 lb	454g / 16oz	Chicken livers - trimmed
1 cup	237ml	Canned low-salt chicken broth
1 cup	62g / 2.2oz	Onion - thinly sliced (small)
1 cup	198g / 7oz	Unsalted butter - (2 sticks) - room temperature
1 tablespoon	15ml	Cognac
1 1/4 teaspoons	6.3ml	Salt
1 cup	237ml	Dry red wine
3/4 cup	177ml	Dried black Mission figs
1/2 cup	73g / 2.6oz	Chopped toasted walnuts
		Fresh chives - for garnish
		Red leaf lettuce - for garnish
1		French-bread baguette - sliced, toasted

Recipe Instructions

Spray 3-cup souffle dish or terrine with vegetable oil spray. Line dish with plastic wrap; spray plastic.

Combine chicken livers, broth and onion in medium saucepan. Bring to boil. Cover and simmer until livers are cooked through, stirring occasionally, about 12 minutes. Drain cooking liquid; transfer chicken livers and onion to processor. Add butter, Cognac and salt to processor. Puree until smooth. Transfer to prepared dish. Cover and refrigerate until firm, at least 4 hours.

Bring wine to simmer in small saucepan. Remove from heat. Add figs. Let stand until figs soften, about 15 minutes. Drain wine. Quarter figs. (PEte and figs can be prepared 1 day ahead. Keep pEte refrigerated. Transfer figs to small bowl; cover and refrigerate.)

Unmold pEte onto platter. Press walnuts onto sides of pEte. Garnish top with chives and some figs. Arrange lettuce on platter with pEte. Place remaining figs atop lettuce. Serve with toasts.

This recipe yields 10 to 12 servings.

Source:
Bon Appetit, September 1999

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