Liver Pate 101 Masterclass on Michelin star Level by top chef Walter Trupp
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Once you watched this video you will know everything there is to know about making liver pate . Learn about liver pate cooking techniques and how it is made in its most delicious way.
I teach you every tip and trick to succeed with preparing andcooking liver pate
The goal is to help you to perfect your liver pate cooking so you end up cooking like a Michelin star chef in your own kitchen
Check out my other video on how to cook Tarte Tatin like a michelin star chef
• Tarte Tatin | Think & ...
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Ingredients
500 grams chicken livers
250 grams butter, at room temperature
50 gm butter to fry the livers and shallots
3-4 large shallot, peeled and finely chopped
60mls brandy
1 cup of port wine
2 tablespoon balsamic vinegar
Salt & ground white pepper
80 grams unsalted butter at warm room temperature to top the finished pate
red wine onions
2 red onions
500 ml red wine
100 ml port wine
place in pot and simmer slowly till all liquid has evaporated