Endive with Chicken Liver Pâte and Dried-Cherry Marmalade

Endive with Chicken Liver Pâte and Dried-Cherry Marmalade
Photo by Lara Ferroni

Ingredients

  • ½ teaspoon freshly ground black pepper
  • 1 large yellow onion
  • 2 pounds raw chicken livers
  • ¼ cup rendered chicken fat (schmaltz)
  • 2 tablespoons red wine vinegar
  • 3 tablespoons rendered chicken fat (schmaltz)
  • 1 tablespoon fresh thyme
  • + 5 more ingredients
    • ¾ cup dried cherries
    • 1 teaspoon kosher salt
    • ½ cup dry red wine
    • Zest of 2 oranges
    • 5 heads red or white endive

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. In a medium sauté pan over moderately low heat, warm the chicken fat or olive oil. Add the onion and sauté, stirring occasionally, until golden brown and c...

View full recipe at Epicurious

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