![Sous vide chicken liver pâté (TM6) Sous vide chicken liver pâté (TM6)](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/df32a482-a168-4a56-8003-7bbeebdde6f6/Derivates/40d7d126-78c8-44bc-b3b6-2593f2d4ea6f.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 500 g chicken livers, trimmed
- 2 sprigs fresh thyme
- water, to fully submerge bags (not higher than the 2L maximum level)
- 3 tsp freshly squeezed lemon juice
- 120 g lean smoked bacon, cut into pieces
- 100 g eschalots (approx. 5), cut into half
- 170 g unsalted butter
- 70 g Madeira wine (see Tips)
- ½ tsp ground black pepper
- crackers or toast, to serve
- Nutrition
- per 575 g
- Calories
- 10490.6 kJ / 2507.3 kcal
- Protein
- 104.1 g
- Carbohydrates
- 34.1 g
- Fat
- 209.7 g
- Saturated Fat
- 111.4 g
- Fibre
- 3.9 g
- Sodium
- 1187 mg
Alternative recipes
Chicken and port pâté
1 Std. 30 Min
Sous-vide Lamb Chops with Mint Sauce
2h 45min
Beef stock paste
3klst
Natural yoghurt (Varoma method)
13h
Prawn cocktail with gin-pickled cucumbers
40 min
Brandy Chicken Liver Pâté
3h 25min
French chicken liver pâté (L'Atelier Gourmet Food)
4h 15min
Lemon curd (TM6)
15 min
Natural yoghurt (mixing bowl method)
11h
Yoghurt with red berry coulis
13h 20min
Poached eggs with blade cover
30 Min
Hollandaise sauce (TM6 - Serves 2-4)
15 min