Ingredients:

  • 4 Tbsp (56 g) Unsalted Butter (for sautéing)
  • 2 large Shallots (finely diced)
  • 2 cloves Garlic (minced)
  • 1 tsp Fresh Thyme Leaves
  • 1 lb (450 g) Chicken Livers (trimmed, rinsed)
  • 1 tsp Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 cup (60 mL) Port Wine (or quality Brandy/Cognac)
  • 8 Tbsp (1 stick or 115 g) Unsalted Butter (cubed, very cold, for blending)
  • 1/2 cup (120 mL) Clarified Butter (or Ghee, for the seal)

Instructions:

  1. Trim the Livers: Inspect the livers meticulously, snipping away any green spots (bile ducts) or connective tissue. Pat the trimmed chicken livers completely dry with kitchen paper.
  2. Sauté Aromatics: Melt the 4 Tbsp of butter in a frying pan over medium heat. Add the diced shallots and sauté gently until translucent and soft (5-7 minutes). Add the garlic and thyme, cooking for 1 minute until fragrant. Do not allow them to brown.
  3. Sear and Deglaze: Increase the heat to medium-high. Add the trimmed livers, salt, and pepper. Sear for 2-3 minutes per side. The inside must remain rosy-pink. Pour in the Port wine, scraping up any browned bits (fond) from the bottom of the pan. Cook for 30 seconds to burn off the alcohol, then immediately remove from heat.
  4. Process the Mixture: Transfer the entire contents of the pan (livers, shallots, and liquid) to a food processor. Process until very smooth, scraping down the sides as needed.
  5. Incorporate Cold Butter (Emulsify): With the motor running, gradually add the 8 Tbsp of very cold, cubed butter, one cube at a time. Process until the mixture is thick, creamy, and completely emulsified. This step is crucial for achieving the silky richness.
  6. Strain for Perfection: Push the entire pâté mixture through a fine-mesh sieve into a clean bowl, using a rubber spatula to force it through. Discard any remaining fibrous bits left in the sieve.
  7. Portion and Seal: Taste and adjust seasoning. Pour the pâté mixture into ramekins or a terrine dish. Allow to cool slightly (about 15 minutes). Carefully pour a thin layer of clarified butter (or melted Ghee) over the top of the pâté to create an airtight seal.
  8. Refrigerate: Chill the pâté for at least 4 hours, or ideally overnight, until it is completely firm. Serve at room temperature with crusty bread and cornichons.