Liver Pate - Chicken, Goose, Duck

Ingredients

  • 1/2 pound chicken livers, well-trimmed

  • 1/2 small onion, thinly sliced

  • 1 small garlic clove, smashed and peeled

  • 1 bay leaf

  • 1/4 teaspoon thyme leaves

  • 1/2 teaspoon kosher salt, plus more to season

  • 1/2 cup water

  • 1 1/2 sticks unsalted butter, at room temperature

  • 2 teaspoons Cognac or Scotch whisky

  • Freshly ground black pepper

  • Toasted baguette slices, for serving

Steps

In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme, and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.

Discard the bay leaf. Using a slotted spoon, transfer the livers, onion, and garlic to a food processor; process until coarsely pureed.

With the machine on, add the butter, 2 tablespoons at a time, until incorporated.

Add the Cognac, season with salt and pepper, and process until completely smooth.

Scrape the pâté into two or three large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.

Serve chilled.

LiverBethanee WrightComment