I've never warmed up to fresh liver. It's just one of those things that I didn't grow up with and haven't developed a pallet for. I am however a fan of a liver cured meat loaf called pate though. Ironically pate is made of cheap cuts of meat and offal, but sells good money (even though it's usually plated in skimpy sliced portions.) So I wanted to make some and document my journey for you. I'm going to work off this recipe: http://www.saveur.com/article/Recipes/Country-Style-Pate Recipe changes: 1. Substitute veal for short rib 2. Adding pork kidney and I had saved some fat from a San Danielle prosciutto that I added.
So I prepped everything. Pate and to be honest offal in general is new to me. Cleaning the livers (duck and pork) we're pretty easy. To be honesty kidneys' kinda weirded me out, so I only used a little bit of those. I wasn't sure if I I should just prep cut the meat up or what so I soaked all offal cuts in a 3.0% salt water brine for an hour or so. I'm going to let them rest over night in the refrigerator and sous vide them in the morning.
Was a lot of fun, hope you enjoy.
