Chicken Liver Pâté with Figs and Walnuts

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This elegant chicken liver pâté with figs and walnuts combines rich, buttery textures with the natural sweetness of fruit. By simmering the livers in a savoury broth and blending them with Cognac, you create a deeply flavoured spread that rivals any bistro classic. The addition of red wine-soaked mission figs and crunchy toasted walnuts provides a sophisticated contrast, making this dish a standout centrepiece for your next dinner party or festive gathering.

As a high-protein starter, this pâté is surprisingly simple to prepare in advance, allowing the flavours to develop and the texture to firm up in the fridge. Serving it on a bed of crisp red leaf lettuce with warm, toasted baguette slices adds a lovely crunch. It is a nutritious yet indulgent choice for those who appreciate traditional charcuterie with a contemporary, fruity twist.

Ingredients for Chicken Liver Pâté with Figs and Walnuts

Aerosol de aceite vegetal antiadherente
450g chicken livers, trimmed
240ml canned low-salt chicken broth
1 cebolla pequeña, finamente rebanada
cup (2 sticks) unsalted butter, room temperature
1 tablespoon Cognac
1 1/4 cucharaditas de sal
240ml de vino tinto seco
180ml dried black Mission figs
1/2 cup chopped toasted walnuts
Fresh chives (for garnish)
Red leaf lettuce (for garnish)
1 French-bread baguette, sliced, toasted

How to make Chicken Liver Pâté with Figs and Walnuts

Spray 3-cup soufflé dish or terrine with vegetable oil spray. Line dish with plastic wrap; spray plastic. Combine chicken livers, broth and onion in medium saucepan. Bring to boil. Cover and simmer until livers are cooked through, stirring occasionally, about 12 minutes. Drain cooking liquid; transfer chicken livers and onion to processor. Add butter, Cognac and salt to processor. Puree until smooth. Transfer to prepared dish. Cover and refrigerate until firm, at least 4 hours.

Bring wine to simmer in small saucepan. Remove from heat. Add figs. Let stand until figs soften, about 15 minutes. Drain wine. Quarter figs. (Pâté and figs can be prepared 1 day ahead. Keep pâté refrigerated. Transfer figs to small bowl; cover and refrigerate.)

Unmold pâté onto platter. Press walnuts onto sides of pâté. Garnish top with chives and some figs. Arrange lettuce on platter with pâté. Place remaining figs atop lettuce. Serve with toasts.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.