Sous-Vide Chicken Liver Pâté with Quail Eggs
Chicken liver and quail eggs make a protein-rich pâté with a clean, savory flavor and no onion or sweet additions. Sous-vide cooking heats the liver evenly, and blending turns it into a smooth spread. Chill before serving and keep refrigerated.
Inspect the chicken liver (170 g), remove any membranes, and pat it dry with paper towels; do not rinse raw poultry. Season evenly with sea salt (2.5 g), cover, and refrigerate for 60 minutes, turning once.
Put the liver into a sous-vide bag without overlapping pieces and seal it. Sous-vide water bath: 75°C for 90 minutes, until the pieces reach at least 74°C throughout.
Put the quail eggs (36 g, about 4 eggs) in a separate bag. In the same sous-vide bath, set them at 75°C for 20 minutes. Afterward, cool the eggs in cold water for 5 minutes, then peel them. Carefully remove the liver from its bag.
Blend the liver with 3 eggs using an immersion blender for 2 minutes until smooth; add the remaining egg and blend again if you want a firmer pâté. Transfer to a clean, shallow container and chill in the refrigerator for at least 60 minutes. Keep refrigerated and use promptly.
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