Chicken Liver Orange and Grand Marnier Pate

Chicken Liver Orange and Grand Marnier Pate


Chicken Liver Orange and Grand Marnier Pate

Prep Time ~ 12 Hrs Cooking Time ~ 20 mins
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~


750g / 1lb 10oz chicken livers, well trimmed

250ml / 9floz full fat milk

200g / 7oz butter, softened

4 spring onions, finely chopped

1 tablespoon Grand Marnier

1 tablespoon frozen orange juice concentrate, thawed

Salt and pepper

½ orange, very thinly sliced

Jellied Layer:

1 tablespoon orange juice concentrate

1 tablespoon Grand Marnier

315ml / 10floz canned chicken consommé, undiluted

2 ½ teaspoons powdered gelatine



  • Put the chicken livers into a bowl, add the milk and stir to mix. Cover and place into the fridge for ½ hour. Drain the livers and discard the milk. Rinse the livers in cold water and pat dry with kitchen paper.
  • Melt a third of the butter in a frying pan, add the spring onions and cook for 2 - 3 minutes, do not brown.
  • Add the livers and cook over a medium heat for 4 - 5 minutes or until just cooked. Remove from the heat and allow to cool.
  • Transfer the livers to a food processor and process until smooth.
  • Chop the remaining butter, add to the processor with the Grand Marnier and orange juice concentrate and process until creamy. Season to taste with salt and pepper.
  • Transfer the pate mixture to a 1.25litre / 44floz serving dish or terrine, cover the pate surface with cling film and chill until firm.
  • For the jellied layer: whisk together the orange juice concentrate, Grand Marnier and 125ml / 4floz of the chicken consommé in a jug. Sprinkle the gelatine over the liquid in an even layer and leave until the gelatine is spongy - do not stir!
  • Heat the remaining consommé in a pan, remove from the heat and add the gelatine mixture, stir to dissolve, and then leave to cool and thicken to the consistency of uncooked egg white, but not set.
  • Remove the cling film from the pate and press the orange slices lightly onto the surface, then spoon the thickened jelly evenly over the top.
  • Refrigerate until set. Serve the pate at room temperature with toast or crackers.