Grilled Chicken Liver Pâté & Port-Fig Jam Sandwich
by Chef Philip Oswalt of Multnomah Athletic Club in Portland, Oregon
Ingredients – Serves 4
2 ounces chicken liver pâté
Brioche loaf cut into 2” slices
2 tablespoons unsalted butter
1 Granny Smith apple
1 D’anjou pear
1/3 cup filberts crushed and toasted
2 ½ cups Ruby Port
1 cup dried figs
1 shallot rough chopped
Combine the Port, figs and shallot in a stainless steel sauce pot and cook over medium heat until the figs are plump and the Port has reduced by 2/3. Blend into a jam texture with an immersion blender.
Cut the apple and pear into julienne or matchstick size pieces. Toss them with the toasted filberts and 2 tablespoons of olive oil.
To build the sandwich, spread pâté on one slice of brioche and the jam on the other and put the two slices together. Melt the butter in a sauté pan and cook the sandwich until golden brown on both sides and warm all the way through.
To plate, place a spoonful of the apple salad in the center and the cut sandwich on each side. Drizzle with olive oil and serve.