Jean Brunet Chicken Liver Confit with Armagnac

TASTING NOTES FROM THE CURATOR

A traditional component of any French picnic, this confit elevates the typical chicken flavor with the fatty richness of pork cuts, spices, and, of course, smoky Armagnac. It’s a brilliant way to cook up chicken liver, retaining their lovely pinkness and buttery-soft texture. With a hint of spice from ground peppers, this is a flavorful addition to any afternoon repast.

PREPARATION OR PAIRINGS

We cannot stress enough just how perfect the combination of a nice jar of pâté and toasted French baguettes is. We source ours fresh from the ovens of Makati Shangri-La. Grab caramelized onion jam, dried fruits, and some Loire Valley goat cheeses and you’re good to go.

For your drinking pleasure, pair this confit with a rustic wine from the Loire region, light reds like Pinot Noir or Pineau d’Aunis, and Gamay. For the beer-lover looking to dip into pâtés with their afternoon bottle, this confit goes great with a nice, cool stout.

TRADITION AND INNOVATION

Those are the watchwords of the Brunet family business. They began as a general charcuterie company in the late 1800s, but it was only in the 1960s that a descendant of the original owners, Jean Brunet, began experimenting with pâtés and terrines. This gained the company national and international attention. Now a century old, the company still stands by its motto, combining the best of traditional techniques with the newest modern cookery innovations.

Storage Instructions

Store unopened containers of pâté in a cool, dry panty. Once opened, pâté will keep three to four days in the refrigerator. It can also be frozen for up to two months, though we recommend you consume it as soon as possible!