Liver Pâté

Ingredients

• 500 g lingonberries
• 250 g gelatin sugar (2:1)
• 800 g poultry liver (goose and/or duck)
• 1 onion
• 1 tbsp butter
• 1 tsp salt
• a pinch of white pepper
• 1 pinch piment
• 1 pinch ground ginger
• 100 ml whipping cream
• 20 ml Armagnac
• 0.5 tsp orange zest
• 100 g butter
• 20 g truffle

Instructions

1. 1.

   Wash the lingonberries, drain and rinse them. Add the gelatin sugar to the berries and let steep for about 2 hours, stirring occasionally.

2. 2.

   Prepare a terrine or loaf pan and line it with plastic wrap.

3. 3.

   Remove skin and veins from the liver. Peel and finely dice the onion. Brown the liver fat-side down until browned all around. Add the onion and cook for about 3 minutes. Season with salt, pepper, piment, and ginger. Pour in the cream and Armagnac, add orange zest. Blend everything in a mixer with the butter. Strain through a sieve and taste again. Chop truffles into small pieces and fold them in.

4. 4.

   Place the lingonberries in a pot, stir and heat until boiling, then simmer for 4 minutes. Roughly half of the berries go into the prepared pan. Spread the liver pâté evenly over them and spread the remaining berries on top.

5. 5.

   Refrigerate for at least 3 hours to set.

6. 6.

   Slice the pâté and serve with baguette slices.