European
Hungary - Starters
Libamáj Pástétom
Chef's Menu Description
Luxurious Hungarian goose liver pâté gently cooked in goose fat with shallots, sweet Tokaji wine, and a touch of nutmeg, served chilled with brioche toast.
Ingredients
- • 350g fresh goose liver (libamáj) or poultry liver, cleaned
- • 80g goose fat (libazsír)
- • 2 shallots, finely diced
- • 50ml sweet Hungarian Tokaji Aszú wine
- • Pinch of ground nutmeg and white pepper
- • Flaky sea salt
- • Toasted brioche or country loaf
Preparation Steps
1
Phase 1
Melt half the goose fat in a pan over low heat. Add the diced shallots and cook slowly until sweet, soft, and translucent.
2
Phase 2
Add the liver pieces to the pan and gently cook for 5 to 6 minutes, keeping the centre pink. Pour in the Tokaji wine and cook for 1 minute.
3
Phase 3
Transfer the mixture to a blender with remaining goose fat, nutmeg, and white pepper. Purée until silky smooth, then season with fine salt.
4
Phase 4
Spoon into a ceramic terrine, seal with a thin layer of melted goose fat, and chill overnight. Serve cold with warm toasted brioche.