Endive with Chicken Liver Pâte and Dried-Cherry Marmalade


  • ¾ cup dried cherries
  • ½ cup dry red wine
  • 3 tablespoons rendered chicken fat (schmaltz) or olive oil
  • 1 large yellow onion, cut into small dice
  • 1 tablespoon fresh thyme or marjoram leaves, minced
  • 2 tablespoons red wine vinegar
  • ¼ cup rendered chicken fat (schmaltz) or olive oil
  • + 5 more ingredients
    • 2 pounds raw chicken livers, cleaned and trimmed of excess fat
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • 5 heads red or white endive
    • Zest of 2 oranges

1. Make the dried-cherry marmalade: In a small bowl, combine the cherries and red wine and let sit until the cherries have softened a bit, at least one hour and up to overnight. 2. In a medium sauté pan over moderately low heat, warm the chicken fat or olive oil. Add the onion and sauté, stirri...

View full recipe at SpringPad


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