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Chicken Liver Pate with Orange

  • Author: Recipe Winners, recipe slightly adapted from Hayden Quinn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 cups


This pate is everything you want. Flavoursome and smooth with a note of orange zest that adds to the delicious flavour.



  • 150ml (5 fl ounces) port
  • 50ml (1 1/2 fl ounces) verjuice
  • 1 clove garlic, minced
  • 2 cloves
  • 2 juniper berries
  • 1 stick of rosemary
  • 2 sprigs of thyme
  • 30g (1 ounce) butter for sautéing the livers
  • 1 whole egg
  • 1 large brown onion, thinly sliced – (not shown in video or ingredients)
  • 250g (9 ounces) fresh chicken livers, separated of any fat
  • 25ml (1 ounce) brandy or cognac
  • 175g (6 ounces) room temperature butter
  • finely grated zest of 1 medium orange
  • 1/2 teaspoon fine white pepper
  • 1 teaspoon salt

gelée cap – optional

  • 1/2 cup port
  • 1/4 cup verjuice
  • 1 1/2 teaspoons powdered gelatine



  • combine the port, verjuice, garlic, cloves, juniper berries, rosemary and thyme in a small saucepan
  • bring to the boil and reduce by 1/3
  • strain and discard aromatics
  • melt butter and add onion and cook till translucent
  • add livers to onion and sauté livers for 2 minutes either side
  • add brandy and cook for 1 minute
  • transfer mixture to a food processor
  • add 1 tablespoon of the liver cooking juices
  • add port reduction, butter, egg, salt and pepper
  • blend till smooth
  • strain liver mixture through a fine sieve – optional, see notes
  • stir through orange zest
  • pour into ramekins
  • refrigerate until cold and set
  • pour gelée over the top of the pate and refrigerate until gelée is set
  • pate is better after 2 days as the flavours marry
  • serve and enjoy!

gelée – optional, see notes

  • heat the port and verjuice over low heat for 3-4 minutes
  • stir the gelatine in a cup over 2-3 tablespoons of cold water and stir till softened
  • place gelatine cup into just simmering water and stir till dissolved
  • add gelatine to the port and verjuice reduction and stir to combine
  • allow to cool
  • gently pour the gelée mix over the top of the pate ramekins


  • straining the pate is optional, however there are always ‘bits’ that won’t blend, and straining removes these ‘bits’ makes for a very smooth pate
  • making the gelée is completely optional, you can just pour some melted butter over the top but we like how it presents with the geleé and juniper berries
  • Category: dips, salsas and finger food
  • Method: food processor
  • Cuisine: French

Keywords: chicken liver pate with orange