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Endive with Chicken Liver P�te and Dried-Cherry Marmalade

Source of Recipe

Recipezaar


List of Ingredients

Endive with Chicken Liver P�te and Dried-Cherry Marmalade


For the dried-cherry marmalade:

* 3/4 cup dried cherries
* 1/2 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

For the chicken liver p�t�:

* 1/4 cup rendered chicken fat (schmaltz) or olive oil
* 2 pounds raw chicken livers, cleaned and trimmed of excess fat
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper

For serving:

* 5 heads red or white endive
* Zest of 2 oranges



Recipe


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.

In a medium saut� pan over moderately low heat, warm the chicken fat or olive oil. Add the onion and saut�, stirring occasionally, until golden brown and caramelized, about 40 minutes. Increase the heat to moderately high, add the thyme or marjoram, 1 tablespoon red wine vinegar, the cherries, and the wine they soaked in. Cook until most of the liquid has evaporated, 3 to 4 minutes. Add the remaining tablespoon red wine vinegar and season with salt and pepper. Set aside to cool. DO AHEAD: The cherry marmalade can be made ahead and stored, in an airtight container in the refrigerator, up to 3 days.

Make the chicken liver p�t�:

Arrange a rack about 6 inches from the flame of a broiler. Place the broiler pan or a baking sheet on the rack and preheat the broiler.

If using chicken fat, in a small saucepan over low heat warm the fat until melted. In a large bowl, toss together the livers, about 2 tablespoons melted chicken fat or the olive oil, salt, and pepper. Arrange the livers, in a single layer, on the preheated broiler pan or baking sheet and broil for 2 minutes. Flip the livers and continue broiling until tender when pressed and pale brown in color, about 1 minute more. Transfer the livers to a cutting board and let cool.

Once the livers are cool enough to handle, coarsely chop them, making sure to leave them chunky. Transfer to a large bowl, drizzle with the remaining 2 tablespoons warmed chicken fat or olive oil, and gently toss to combine. Season with salt and pepper.

To serve:

Separate the endive leaves and arrange on a platter. Fill each endive leaf with about 2 tablespoons p�t�, top with a dollop of cherry marmalade, and finish with a sprinkle of orange zest. Serve immediately.