Chopped Liver

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5 from 1 vote

Recipe Category: Side Dish

Makes enough for: batch chopped liver

Ingredients

90 g duck fat, divided
2 large onions, peeled, cut in half and thinly sliced
500 g trimmed chicken livers, cut into chunks
5 hard boiled eggs, peeled, divided
60 mls dessert wine
Salt and freshly ground black pepper to season
15 mls chopped chives

Method

Place 60g of the duck fat into a large frying pan
Sauté the onions over a medium heat until soft and they have taken on some colour
Remove and set aside in a bowl, leaving as much duck fat in the pan as possible
Add the rest of the duck fat to the pan
Add the livers and cook through completely, turning occasionally
Add the liver to the onions, retaining the duck fat in the pan
Leave to cool slightly
Place the coarse grinder blade into your meat grinder
Process the livers and onions and place into a bowl and set aside
Process two of the eggs and place into a separate bowl
Place the fine grinder blade into your meat grinder
Process the liver and onion mix and place into the bowl with the coarsely ground egg
Process two of the eggs and add to the liver mixture
Add the duck fat, wine and seasoning to the liver mixture
Mix gently and adjust the seasoning
Transfer to a ceramic or glass dish
Cover tightly with cling film and leave to cool
Refrigerate for 2 hours until slightly firm
Finely chop the remaining egg and sprinkle on top of the liver with the chives

Notes

If you do not have a meat grinder, process the liver and onion mix in a food processor in 3 batches, until it resembles a slightly lumpy paste. Chop the eggs by hand. Using the meat grinder for your eggs helps clean the grinder and push through all of the livers. At the end process half a slice of bread to help clean it completely. I have decorated my liver as my grandmother would have done it. You can add some chopped spring onions for extra zing.