Endive with Chicken Liver Pâte and Dried-Cherry Marmalade

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

Ingredients

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

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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