Ingredients

1 lb 2 oz very fresh chicken or duck livers
1-1/4 cups milk
2 tbsp butter
2 shallots, peeled and finely sliced
1 garlic clove, peeled and minced
1 thyme sprig
1-1/2 cups ruby port
12 oz foie gras, cut into 1/2-inch thick slices sea salt and black pepper
pear and saffron chutney (see recipe below)
toasted slices of brioche or country bread

Method

  1. Cut off any discolored or bloody parts from the livers, then soak the livers in the milk for 1 to 2 hours. Tip them into a strainer to drain and pat dry with paper towels.
  2. Melt the butter in a small pan and add the shallots, garlic, and thyme. Cook, stirring occasionally, for 5 to 6 minutes until the shallots are soft and golden brown.
  3. Pour in the port and bring to a boil. Let it boil until reduced down to a syrupy consistency.
  4. While the port is reducing, sauté the foie gras slices in a hot, dry skillet until golden brown and slightly caramelized. This will only take about 30 seconds on each side. Remove to a colander set over a bowl and set aside.
  5. Pour off the excess oil from the pan and return to the heat. Season the chicken or duck livers with salt and pepper and add them to the pan. Fry for about 5 minutes, turning them over halfway, until the livers are well browned, but still pink in the middle. Tip into the colander to join the foie gras.
  6. Remove the thyme from the port mixture. Tip the livers and foie gras into a food processor and add the reduced port with the shallots and garlic. Season well. While still hot, blend to a smooth paste. Taste and adjust the seasoning.
  7. Spoon the pate into four ramekins and immediately cover each one with plastic wrap. Let cool completely, then chill until ready to serve. Serve with slices of toasted brioche and pear and saffron chutney on the side

Makes 4 servings.

Pear and Saffron Chutney (Makes 2-1/4 1b)

Ingredients

1-1/3 cups peeled and diced onions
1-1/4 cups peeled, cored, and diced apples
1-1/4 cups golden raisins
1 tbsp orange rind
juice of 2 oranges
1 cinnamon stick
1-1/4 tsp ground nutmeg
1/2 tsp cayenne pepper
1-1/2 oz minced fresh gingerroot
generous 1 cup white wine vinegar
2-1/4 1b pears, peeled, cored, and diced
1-3/4 cups superfine sugar
1/4 tsp saffron strands, infused in 1 tbsp warm water

Method

  1. Except for the pears, sugar, and saffron, put all the ingredients into a large nonreactive pan. Bring to a boil, stirring frequently, and cook until the liquid has reduced by two-thirds.
  2. Add the sugar and saffron and cook for another 5 minutes.
  3. Tip in the diced pears and cook gently, uncovered for about 1 to 2 hours until the chutney is thick and syrupy. The chutney is ready when you can draw a line across the bottom of the pan with a wooden spoon.
  4. Spoon into sterilized jars and seal while still hot. Store in a cool place if not serving immediately

    Source: Gordon Ramsay's Maze

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