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Ingredients
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Pâté Ingredients
Method
Pâté Preparation
Sauté the Aromatics
In a skillet over medium heat, melt 50 grams of the unsalted butter. Add the finely chopped shallots and minced garlic, sautéing until soft and translucent, about 3-4 minutes.
Cook the Livers
Add the chicken liver to the skillet and cook for about 5-7 minutes, stirring occasionally, until the livers are browned but still slightly pink inside.
Deglaze with Cognac
Remove the skillet from heat and add the cognac or brandy. Return to heat and cook for another minute, allowing the alcohol to evaporate.
Blend the Mixture
Transfer the liver mixture to a food processor. Add the foie gras, remaining butter, heavy cream, salt, and black pepper. Blend until smooth and creamy.
Chill the Pâté
Transfer the pâté to a terrine or small bowl. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best flavor.
Serve with Fruit Preserve and Brioche
Once chilled, remove the pâté from the refrigerator. Serve with a generous spoonful of fruit preserve on top and sliced brioche on the side.
