📝 About This Recipe
This luxurious pâté is a celebration of classic French gastronomy, offering a silky texture and a deep, savory complexity that far surpasses standard chicken liver varieties. We gently sauté premium goose livers with shallots, garlic, and aromatic herbs before deglazing with fine Cognac to unlock layers of sophisticated flavor. Finished with a golden clarified butter seal, this elegant appetizer is the ultimate centerpiece for a festive gathering or an intimate evening of indulgence.
🥗 Ingredients
The Liver Base
- 1 lb Fresh goose livers (cleaned, trimmed of connective tissue, and patted dry)
- 3/4 cup Unsalted butter (high-quality, cubed and at room temperature)
- 2 large Shallots (finely minced)
- 2 cloves Garlic (minced into a paste)
Aromatics and Liquids
- 3 tablespoons Cognac or Brandy (VSOP quality recommended)
- 2 tablespoons Heavy cream (chilled)
- 1 teaspoon Fresh thyme (leaves only, finely chopped)
- 1/4 teaspoon Ground nutmeg (freshly grated)
- 1 teaspoon Sea salt (or to taste)
- 1/2 teaspoon Pink peppercorns (crushed)
The Butter Seal
- 1/2 cup Unsalted butter (for clarifying)
- 2 pieces Fresh bay leaves (for decoration)
- 1 teaspoon Whole pink peppercorns (for decoration)
👨🍳 Instructions
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1
Begin by cleaning the goose livers. Remove any green-tinged spots (bile) or stringy connective tissue with a sharp paring knife. Rinse under cold water and pat very dry with paper towels.
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2
In a large skillet over medium heat, melt 2 tablespoons of the room-temperature butter. Once foaming, add the minced shallots and cook for 3-4 minutes until translucent and soft, but not browned.
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3
Add the minced garlic and chopped thyme to the skillet. Sauté for another 60 seconds until the fragrance is released.
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4
Increase the heat to medium-high. Add the goose livers in a single layer. Sear them for about 2 minutes per side. The goal is a nice brown crust on the outside while remaining pink and slightly soft in the center.
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5
Pour the Cognac into the pan. If using a gas stove, you can carefully flamber it, or simply let it bubble and reduce by half, scraping up all the savory browned bits from the bottom of the pan.
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6
Remove the pan from the heat and allow the mixture to cool for about 5-10 minutes. It should be warm, but not piping hot.
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7
Transfer the entire contents of the pan into a food processor or high-speed blender. Add the salt, crushed pink peppercorns, nutmeg, and heavy cream.
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8
Pulse the mixture until it begins to break down. With the motor running, gradually add the remaining cubes of room-temperature butter one by one until the mixture is completely smooth and emulsified.
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9
For a truly professional, silky finish, press the pâté through a fine-mesh sieve (chinois) using the back of a spoon into a clean bowl. This removes any small fibers or lumps.
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10
Taste and adjust seasoning. Remember that flavors dull slightly when chilled, so it should be well-seasoned at room temperature.
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11
Spoon the pâté into small ramekins or a decorative ceramic terrine dish. Smooth the top with a spatula.
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12
Prepare the seal: Melt the 1/2 cup of butter in a small saucepan over low heat. Once melted, skim off the white foam and carefully pour the clear yellow fat (clarified butter) over the pâté until it is covered by a 1/8-inch layer.
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13
Place a bay leaf and a few whole pink peppercorns on top of the liquid butter for a beautiful presentation. Refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to mature and the texture to set.
💡 Chef's Tips
Always use room temperature butter when blending; cold butter will cause the mixture to break and look grainy. Do not overcook the livers; if they turn grey all the way through, the pâté will be grainy and bitter rather than sweet and creamy. If you don't have Cognac, a dry Sherry or a sweet Port makes an excellent substitute for a different flavor profile. Ensure the pâté is completely covered by the butter seal to prevent oxidation, which turns the liver an unappealing grey color. Always take the pâté out of the fridge 20-30 minutes before serving to let the fats soften for the best spreading consistency.
🍽️ Serving Suggestions
Serve with warm, toasted brioche slices or a crusty sourdough baguette. Accompany with cornichons and a dollop of fig jam or onion marmalade to balance the richness. Pair with a chilled glass of Sauternes or a late-harvest Riesling for a classic wine match. Garnish the serving plate with fresh pomegranate seeds or sliced grapes for a burst of acidity. Offer a small pile of fleur de sel on the side for guests to sprinkle over their spread.