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Chicken Liver Pate recipe served on a plate, by Pekin the Chef

Jul 13 2026

Restaurants›Bavel›Chicken Liver Pate Recipe

Chicken Liver Pate Recipe

Inspired by Bavel

Time1h 30m

Serves4

honey pomegranate reduction, tarragon, pickled blueberry, urfa, black sesame buckwheat toast

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Ingredients

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Pâté

1 1/8 lb (500 g) chicken livers

3 1/2 oz (100 g) Unsalted butter

1 whole Onion, finely chopped

2 whole Garlic cloves, minced

2 tbs fresh tarragon, chopped

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

0.42 cup (100 ml) Heavy cream

3 3/8 tbsp (50 ml) cognac or brandy

Honey Pomegranate Reduction

1.01 cup (240 ml) pomegranate juice

2 tbs Honey

Pickled Blueberries

7.05 oz (200 g) Fresh blueberries

0.42 cup (100 ml) white vinegar

0.42 cup (100 ml) water

2 tbs sugar

1 tsp Celtic sea salt

Black Sesame Buckwheat Toast

7.05 oz (200 g) buckwheat flour

7/8 cup (200 ml) water

2 tbs black sesame seeds

1 tsp Celtic sea salt

2 tbs olive oil

Method

Pâté Preparation

Sauté Ingredients

In a skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.

Cook Chicken Livers

Add the chicken livers to the skillet and cook until browned and just cooked through, about 5-7 minutes.

Blend Pâté

Remove from heat, add the cream, tarragon, salt, and pepper. Blend until smooth using a food processor.

Add Cognac

Add the cognac and blend again until fully incorporated. Transfer to a serving dish and refrigerate for at least 2 hours.

Honey Pomegranate Reduction Preparation

Simmer Reduction

In a small saucepan, combine pomegranate juice and honey. Bring to a gentle simmer over medium heat and reduce until syrupy, about 10-15 minutes.

Pickled Blueberries Preparation

Pickling Liquid

In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring to dissolve the sugar. Remove from heat.

Pickle Blueberries

Place blueberries in a jar and pour the hot pickling liquid over them. Let cool, then refrigerate for at least 1 hour.

Black Sesame Buckwheat Toast Preparation

Make Toast Batter

In a bowl, mix buckwheat flour, water, salt, and black sesame seeds until smooth.

Cook Toast

Heat olive oil in a non-stick skillet over medium heat. Pour batter to form small pancakes and cook until golden brown on both sides.