Go Back
–+ servings
Ebonie Garnica

Full GAPS Rosemary Liver Pâté with Cultured Crème Fraîche

Rosemary, lemon, and mustard balance the rich liver in this smooth, chilled pâté. The onions soften alongside the livers, then dry white wine cooks down with the aromatics before everything is blended with butter and cultured crème fraîche. Make it ahead so it has time to set before serving.
Minimum total time: about 4 hours 55 minutes. Allow at least 4 to 5 hours of chilling; the full preparation can take longer.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Minimum cooling and chilling 4 hours 20 minutes
Total Time 4 hours 55 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter for the skillet
  • 1 pound chicken or duck livers
  • 1 yellow onion chopped
  • 2/3 cup additive-free dry white wine
  • 2 cloves garlic mashed
  • 1/2 teaspoon pure dry mustard powder without additives
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter for blending
  • 1/4 cup homemade crème fraîche cultured for at least 24 hours after cultured dairy has been introduced and tolerated
  • Natural mineral salt to taste

Method
 

  1. Melt the measured skillet butter listed above in a large stainless-steel or enameled cast-iron skillet over medium heat.
  2. Add the livers and chopped onion. Cook, stirring occasionally, for about 10 minutes. The onion should soften and the liver edges should brown, but the livers should not become dry.
    Chicken livers with browned edges and softened onion in an Artichaut skillet
  3. Add the dry white wine, garlic, mustard, rosemary, and lemon juice. Bring to a simmer and cook uncovered for about 10 minutes, stirring occasionally, until no pool of liquid remains.
  4. Check the center of the largest liver with a food thermometer. It must reach 165°F before blending. If needed, continue cooking, checking again until it does.
  5. Remove the skillet from the heat and let the liver mixture cool for 20 minutes.
  6. Transfer the warm mixture to a food processor. Add the separate measured blending butter and cultured crème fraîche listed above. Process until smooth, scraping down the bowl as needed.
  7. Add mineral salt to taste and pulse to distribute it. Spoon the pâté into a crock or mold, cover, and refrigerate for at least 4 to 5 hours before serving.

Notes

Original yield: 8 servings. Prep: 15 minutes. Cook: about 20 minutes, or until the largest liver reaches 165°F. Cool for 20 minutes, then chill for at least 4 to 5 hours. Total before chilling is about 55 minutes. Minimum total time: about 4 hours 55 minutes using the four-hour minimum chill; allow longer as needed.
Wine: original batch 2/3 cup; double batch exactly 1 1/3 cups.

Tried this recipe?

Let us know how it was!