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Ingredients
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Pâté Ingredients
Method
Pâté Preparation
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
