Photo: Lily Banse
Endive with Chicken Liver Pâte and Dried-Cherry Marmalade
12 ingredients
Makes 24 hors d'oeuvre servings
openrecipes
Estimated Nutrition (whole recipe, rough)
680
Calories
66g
Protein
22g
Fat
50g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Raw Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
| Liver | not in our table | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup dried cherries
- 1/2 cup dry red wine
- 3 tablespoons rendered chicken fat (schmaltz) or olive oil
- 1 large yellow onion, cut into small dice
- 1 tablespoon fresh thyme or marjoram leaves, minced
- 2 tablespoons red wine vinegar
- 1/4 cup rendered chicken fat (schmaltz) or olive oil
- 2 pounds raw chicken livers, cleaned and trimmed of excess fat
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 5 heads red or white endive
- Zest of 2 oranges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes