Endive With Chicken Liver Pâte And Dried-Cherry Marmalade

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3/4 cup dried cherries

1/2 cup dry red wine

3 tablespoons rendered chicken fat (schmaltz) or olive oil

1 large yellow onion, cut into small dice

1 tablespoon fresh thyme or marjoram leaves, minced

2 tablespoons red wine vinegar

1/4 cup rendered chicken fat (schmaltz) or olive oil

2 pounds raw chicken livers, cleaned and trimmed of excess fat

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

5 heads red or white endive

Zest of 2 oranges

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