Pate de Volaille au Cointreau
Posted April 24, 2015 by Robert Molines
Prep :  40 minCook :  20 minReady Time 60 minServings: 8


  • 280 grams butter diced
  • 500 grams chicken liver trimmed
  • 1 large brown onion diced
  • 4 clove garlic whole
  • 60 grams rindless bacon chopped
  • 1/2 orange finely grated zest only
  • sea salt to taste
  • cracked black pepper to taste
  • 1 loaf turkish bread cut into 3mm slices
  • 30 millilitres olive oil for brushing turkish bread
  • 8 small cauliflower florets
  • 1 small carrot peeled and cut into 4cm batons
  • 1/4 red capsicum
  • 500 millilitres white vinegar
  • 8 quail eggs
  • 8 cornichons halved
  • 8 green olives
  • 1 handful watercress leaves


  1. Preheat the oven to 200C (180C fan forced) Place 30g of the butter in a baking dish with the livers, onion, garlic and bacon. Bake for 10 minutes, stirring occasionally.
  2. Meanwhile, place the orange zest, Cointreau and remaining butter into the bowl of a food processor. Remove the livers from the oven when they are cooked but still pink, drain and discard the juices. Add to the food processor and puree until smooth, season with salt and pepper to taste. Push through a fine sieve to remove any lumps.
  3. Transfer to a large bowl, cover with cling film, touching the cling film to the top of the pate to prevent oxidizing. Refrigerate overnight to set.
  4. To make the pickled vegetables, bring the vinegar to the boil over high heat. Place the cauliflower florets, carrots and capsicum in a bowl, pour over the hot vinegar and allow to cool before refrigerating overnight.
  5. To make the melba toast, preheat the oven to 180C (160C fan forced). Brush the sliced Turkish bread with olive oil, place on a baking tray and season with sea salt. Bake for 10 minutes until crisp. Remove from the oven and allow to cool.
  6. Bring a small saucepan of water to the boil. Cook the quails eggs for 5 minutes. Remove from the water and cool before peeling.
  7. To serve, use a small ice cream scoop to create a ball of pate and place into the centre of each serving plate. Garnish with the drained pickled vegetables, cornichons, olives and watercress leaves.