Endive with Chicken Liver Pâte and Dried-Cherry Marmalade

Ingredients

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

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