📝 About This Recipe
A luxurious, silky-smooth spread that balances the rich, earthy depth of chicken livers with the sweetness of caramelized shallots and a sophisticated splash of Cognac. This French-inspired delicacy is elevated by aromatic herbs and a velvety butter finish, making it the ultimate centerpiece for any charcuterie board. Perfect for dinner parties or a quiet evening indulgence, it transforms simple ingredients into a gourmet masterpiece.
🥗 Ingredients
Main Ingredients
- 1 lb Chicken Livers (fresh, cleaned, and trimmed of connective tissue)
- 1 cup Unsalted Butter (high-quality, divided into cubes and softened)
- 3 pieces Shallots (finely minced)
- 2 pieces Garlic Cloves (smashed and minced)
- 1 tablespoon Fresh Thyme (leaves only, finely chopped)
- 3 tablespoons Cognac or Brandy (top-shelf preferred)
- 2 tablespoons Heavy Cream (at room temperature)
- 1 teaspoon Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Ground Nutmeg (freshly grated if possible)
For the Clarified Butter Seal
- 4 tablespoons Unsalted Butter (melted and clarified)
- 2 pieces Fresh Bay Leaves (for decoration)
- 1/2 teaspoon Pink Peppercorns (optional garnish)
👨🍳 Instructions
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1
Rinse the chicken livers under cold water and pat them thoroughly dry with paper towels. Ensure all green spots or tough connective tissues are trimmed away to avoid bitterness.
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2
In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the minced shallots and cook for 3-4 minutes until they are translucent and soft, but not browned.
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3
Add the garlic, thyme, and dried marjoram to the skillet. Sauté for another 60 seconds until the aromatics are fragrant.
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4
Increase the heat to medium-high. Add the chicken livers to the pan in a single layer. Sear them for about 2 minutes per side. The goal is to brown the outside while keeping the centers slightly pink and tender.
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5
Carefully pour in the Cognac to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom. Let the alcohol simmer and reduce for 1-2 minutes until the liquid has mostly evaporated.
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6
Remove the skillet from the heat and let the mixture cool for about 5-10 minutes. It should be warm, but not piping hot, before blending.
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7
Transfer the liver and shallot mixture into a food processor or high-speed blender. Add the salt, black pepper, and nutmeg.
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8
Begin pulsing the mixture. While the processor is running, gradually add the remaining cubes of softened butter and the heavy cream. Blend until the mixture is completely smooth and emulsified.
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9
For a professional 'velvet' finish, press the warm paté through a fine-mesh sieve into a bowl using the back of a spoon. This removes any small grainy bits.
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10
Spoon the paté into small ceramic ramekins or a glass jar. Smooth the top with a spatula.
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11
To make the seal, melt the remaining 4 tablespoons of butter in a small saucepan. Let it settle, then pour the clear yellow fat (clarified butter) over the top of the paté, discarding the milky solids.
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12
Place a bay leaf and a few pink peppercorns on top of the butter seal for a beautiful presentation. Cover with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to let the flavors mature.
💡 Chef's Tips
For the best flavor, soak the raw livers in milk for 30 minutes before cooking to remove any metallic tang. Do not overcook the livers; if they turn grey all the way through, the paté will be grainy rather than creamy. Use high-quality European-style butter with a high fat content for the most luxurious mouthfeel. Always taste the warm mixture before chilling, as cold temperatures dull flavors; you might need a touch more salt than you think. Ensure the butter seal is airtight; this prevents the paté from oxidizing and turning grey.
🍽️ Serving Suggestions
Serve with warm, crusty baguette slices or artisanal sourdough crackers. Pair with sweet and acidic accompaniments like cornichons, pickled red onions, or a dollop of fig jam. Complement the richness with a glass of Sauternes, a late-harvest Riesling, or a crisp Sauvignon Blanc. Include it on a charcuterie board alongside hard cheeses, walnuts, and fresh grapes. Allow the paté to sit at room temperature for 15 minutes before serving to soften the butter for easier spreading.