Endive with Chicken Liver Pâte and Dried-Cherry Marmalade

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

Ingredients

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