Had something similar with real foie gras in Alsace, delicious. Tried to emulate it with ethically slightly more correct chicken livers, which took a bit of research and experimenting. The result is not the same but a great dish in its own right.
faux gras
300 grs chicken livers
100 ml full fat cream
200 grs butter
1 small onion
1 clove of garlic
15 grs dried porcini or shiitake mushrooms
3 tbsp cognac or brandy
1 tbsp port or sherry
1 tbsp english mustard
white pepper
salt
Finely chop the onion and garlic, fry slowly until translucent. Finely grind the dried mushrooms in a food processor, then simmer with half of the cream for 10 minutes. (Fresh mussrooms might work equally, they would need to be fried with the livers.) Clean the livers of any white bits and dark spots, chop and fry with the onions until done. Add cognac and port and turn heat off immediately. Combine all ingredients in a food processor and blend into a fine mush. Adjust seasoning, maybe add a bit of cognac if necessary. Pour into little ramekins and refrigerate.
The surface will go green when stored in the fridge, so if you want to keep it for a few days it is best to cover it with a thin layer of clarified butter.
Gewürztraminer jelly
1/4 l Gewürztraminer or other aromatic sweet dessert wine
50-100grs sugar according to taste
agar agar powder (quantity according to instructions of your brand)
Simmer the Gewürztraminer with the sugar and agar agar for three minutes. Pour into a flat bottom container about half a centimeter high. Refrigerate. Remove and cut into thin strips and serve with the paté.
