Ingredients:

  • 4 Tbsp unsalted butter (for sautéing)
  • 2 large shallots, finely minced
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme leaves
  • 1 lb chicken livers, trimmed
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup Cognac or Brandy (good quality)
  • 2 Tbsp heavy cream (optional)
  • 8 oz (2 sticks) unsalted butter, very soft (room temperature)
  • 4 oz (1 stick) unsalted butter (for the butter seal)
  • 1 tsp pink peppercorns, slightly crushed
  • 2 sprigs fresh thyme (for garnish)

Instructions:

  1. Prep the Livers: Carefully trim the chicken livers, removing any green areas, visible fat, or tough connective tissue. Pat dry thoroughly.
  2. Sauté Aromatics: Melt 4 Tbsp (60g) of butter in the pan over medium-low heat. Add the minced shallots and cook gently for 5–7 minutes until translucent and soft, but not browned. Add the garlic and thyme, and cook for 1 minute until fragrant.
  3. Cook the Livers: Turn the heat up to medium-high. Add the trimmed livers, salt, and pepper. Sauté briskly for 2–3 minutes, flipping regularly. The outside should be browned, but the inside of the livers must still be slightly pink (medium rare). Do not overcook.
  4. Deglaze: Pour in the ¼ cup (60ml) of Cognac/Brandy. Bring to a rapid simmer, scraping up any fond (brown bits) from the bottom. Cook for about 60 seconds until the alcohol smell has burned off and the liquid has slightly reduced.
  5. Cool: Remove the liver mixture from the heat and allow it to cool slightly for 5–10 minutes.
  6. Blend the Base: Transfer the liver mixture, including all the pan juices, to a high-speed food processor. Pulse until the mixture is smooth.
  7. Incorporate Butter: With the motor running, gradually add the 8 oz (225g) of softened, room-temperature butter, piece by piece, allowing the mixture to emulsify completely. Scrape down the sides.
  8. Season and Refine: Add the heavy cream (if using) and blend one final time until the pâté is light and airy. Taste and adjust seasoning (it should taste slightly robust, as chilling dulls the flavor).
  9. Strain (Crucial Step): For the smoothest possible texture, press the pâté mixture through a fine-mesh sieve using a spatula into a clean bowl. Discard any remaining solids.
  10. Portion and Chill: Spoon or pipe the finished pâté into individual ramekins or a single terrine dish, smoothing the top surface. Chill in the refrigerator for at least 30 minutes until the surface is firm.
  11. Clarify the Butter: Gently melt the remaining 4 oz (115g) of butter in a small saucepan over low heat. Skim off the white foam (milk solids) from the surface. This is your clarified butter.
  12. Cap the Pâté: Carefully spoon a thin layer (about 1/8 inch or 3mm) of the warm clarified butter over the chilled pâté surface. Drop a few crushed pink peppercorns and a small sprig of thyme onto the cap for decoration.
  13. Final Set: Return the pâté to the refrigerator for at least 2–3 hours, or until the butter cap is completely solid and opaque. The pâté must be thoroughly chilled before serving.