Ingredients:

  • 6 Tbsp Unsalted Butter (divided)
  • 2 medium Shallots, finely minced (100 g)
  • 2 large Garlic cloves, crushed
  • 1 tsp Fresh Thyme leaves
  • 1 lb Chicken Livers, trimmed (450 g)
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 cup Brandy (Cognac or Armagnac)
  • 2 Tbsp Heavy Cream (Double Cream)
  • Pinch of freshly grated Nutmeg
  • 8 Tbsp Unsalted Butter (1 stick, for seal)
  • 1/2 tsp Nigella Seeds (Black Cumin)

Instructions:

  1. Trim the Livers: Carefully inspect the chicken livers, removing any discoloured spots or connective tissue. Pat them thoroughly dry. (Optional: Soak livers in milk for 30 minutes for a milder flavor; drain and pat dry again.)
  2. Sauté Aromatics: Melt 4 Tbsp of the butter in a frying pan over medium-low heat. Add shallots and garlic. Cook gently until completely softened and translucent (about 5–7 minutes); do not brown. Add the thyme leaves.
  3. Sear the Livers: Increase the heat to medium-high. Add the trimmed livers, salt, and pepper. Sauté quickly for 3–5 minutes, flipping regularly. The livers must be browned outside but remain distinctly pink (medium-rare) in the very center.
  4. Deglaze: Remove the pan from the heat. Pour the brandy over the livers. Carefully return to heat and ignite the alcohol, or simmer for 1 minute until the liquid is reduced by half.
  5. Blend: Transfer the liver mixture, along with all pan juices, to a food processor. Add the remaining 2 Tbsp of softened unsalted butter, the heavy cream, and the pinch of nutmeg. Blend thoroughly for 2–3 minutes until the mixture is completely smooth and uniform.
  6. Strain for Silkiness: Force the entire mixture through a fine-mesh sieve into a clean bowl, using a rubber spatula to push it through. Discard any remaining solids. Taste and adjust seasoning as needed. Pour the strained pâté into the prepared terrine or ramekins.
  7. Initial Chill: Cover lightly with cling film, pressing it directly onto the pâté surface to prevent skin formation. Chill in the refrigerator for 1 hour.
  8. Clarify the Butter: Melt the 8 Tbsp (115g) of butter in a small saucepan over low heat. Skim the white foam (milk solids) from the surface. Slowly pour the clear golden liquid (clarified butter) into a separate jug, leaving the milky sediment behind.
  9. Seal and Final Set: Stir the Nigella seeds into the warm clarified butter. Carefully pour a thin layer (about 1/4 inch deep) over the surface of the chilled, set pâté. Return the pâté to the refrigerator and chill for a minimum of 3 hours, or preferably overnight, until the butter seal is firm and opaque.