Pork Liver Pâté Recipe

Prepare liver

Rinse the pork liver under cold water and pat dry with paper towels. Trim away any connective tissue, veins, or greenish bile-stained parts. Cut liver into roughly 1-inch pieces to ensure even cooking.

Sweat aromatics

In a large skillet over medium heat, add 2 tablespoons unsalted butter and 1 tablespoon vegetable oil. When the butter foams, add the finely chopped onion and a pinch of salt. Cook gently, stirring occasionally, until onion is soft and translucent, 8–10 minutes. Add the minced garlic and thyme and cook 30–45 seconds more until fragrant. Transfer the softened aromatics to a plate.

Cook liver

Increase heat to medium-high. Add the remaining 2 tablespoons butter to the skillet. Add the liver pieces in a single layer (work in two batches if the pan is crowded). Sear until the exterior is browned but the interior remains slightly pink, about 1.5–2 minutes per side. Do not overcook — the liver should be just cooked through. Return all cooked liver and the reserved aromatics to the pan.

Flambé and finish

Remove the pan from heat, add 2 tablespoons brandy or cognac, carefully return to the heat and flambé or cook off alcohol for about 30–45 seconds (if uncomfortable flambéing, just simmer until alcohol aroma dissipates). Pour in the heavy cream, bring to a gentle simmer and let it reduce for 2–3 minutes to meld flavors. Taste and season with 1.5 tsp salt and 1/2 tsp freshly ground black pepper.

Optional gelatin

If you want a firmer, sliceable pâté, bloom 1 tsp gelatin in 2 tbsp cold water for 5 minutes; stir into the warm liver-cream mixture until fully dissolved.

Blend

Transfer the hot mixture to a food processor or blender. Pulse until smooth, then run continuously to obtain a velvety texture, about 30–60 seconds. Scrape down the sides and taste; adjust seasoning if needed. For an ultra-silky pâté, pass the purée through a fine-mesh sieve into a bowl, pressing with a spatula.

Chill and seal

Spoon the pâté into ramekins or a loaf tin, smoothing the top. Allow to cool to room temperature (~20 minutes), then cover the surface with a thin layer of softened butter to seal and prevent oxidation. Refrigerate at least 4 hours, preferably overnight, until firm.

Soak the chopped dried figs in 1–2 tablespoons warm water for 10 minutes to soften, then drain (reserve a little soaking liquid if needed to loosen the tapenade).

In a small bowl or in the bowl of a small food processor, combine the softened figs, chopped olives, 1 tablespoon chopped capers, 2 tablespoons extra-virgin olive oil, 1 teaspoon lemon juice, 1 tablespoon chopped parsley and 1/4 teaspoon black pepper. Pulse briefly until ingredients are coarsely combined but still have texture (you want a chunky tapenade). If mixture seems too dry, add up to 1 tablespoon of the reserved fig soaking liquid or more olive oil to reach desired consistency. Taste and adjust salt/acid — olives and capers are salty, so additional salt usually isn’t necessary.

Cover and refrigerate until ready to serve; flavors will meld in 30 minutes.

Remove pâté from refrigerator 10–15 minutes before serving so it softens slightly. Spoon a small spoonful of fig & olive tapenade onto the surface of each pâté portion or serve the tapenade alongside.

Sprinkle each serving lightly with 1/2 teaspoon Aleppo pepper (split across servings) for a gentle, fruity heat. Arrange toasted baguette slices or crackers and cornichons or pickled shallots on the board. Serve chilled or at cool room temperature.