Country Pâté Recipe

Prepare livers

Rinse the chicken livers under cold water and pat dry with paper towels. Trim away any connective tissue or greenish bile and slice any large lobes so pieces are even (about 1" thick).

Sauté aromatics

In a large skillet over medium heat, melt 2 tbs of the butter. Add the finely chopped shallot and sauté until translucent, about 3 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Cook livers

Increase heat to medium-high, add a little additional butter (1 tbs) and the trimmed livers in a single layer. Cook until browned on the outside but still slightly pink inside, about 2–3 minutes per side. Do not overcook — they should be tender. Season with 1 tsp of the salt and 1/4 tsp of the pepper while cooking.

Flambé (optional) and deglaze

Remove pan from heat briefly, add the brandy, and carefully ignite with a long match to burn off alcohol (optional). If not flambéing, return to medium heat and stir to deglaze, scraping up browned bits. Let the alcohol reduce for 30–60 seconds.

Blend

Transfer the cooked livers and pan juices into a food processor or blender. Add the remaining 3 tbs butter (cold, cubed), heavy cream, thyme leaves, and remaining 1/2 tsp salt and 1/4 tsp pepper. Process until completely smooth, about 1–2 minutes, stopping to scrape down the sides. Taste and adjust seasoning.

Strain and chill

For an ultra-smooth pate, push the mixture through a fine-mesh sieve into a bowl using a spatula. Pack into a small terrine or ramekin, smoothing the top. Melt 1 tbs butter and pour a thin layer over the surface to seal (optional). Chill in the refrigerator at least 2 hours, ideally overnight, to firm and let flavors meld.

Prepare fruit and dressing: While the pâté chills, place the nectarine slices in a bowl. In a small bowl whisk together whole-grain mustard, honey, apple cider vinegar, olive oil, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper until combined.

Marinate: Pour the mustard-honey dressing over the nectarine slices and toss gently to coat. Let sit at room temperature for 15–20 minutes to macerate and mellow the flavors. Taste and adjust seasoning if needed.

Optional quick grill: For a slightly smoky note, brush nectarine halves lightly with a little oil and grill cut-side-down on a hot grill or skillet 1 minute until char marks appear, then slice and toss with the dressing.

Slice and oil bread: Slice the loaf into 1/2" slices. Brush both sides lightly with 2 tbs olive oil and sprinkle with coarse sea salt.

Grill bread: Heat a grill pan or outdoor grill to medium-high. Grill the bread slices 1–2 minutes per side until crisp and nicely charred. Alternatively, broil in the oven 2–3 minutes per side. Let cool slightly.

Assemble and serve: Remove pâté from the refrigerator. Spread a generous layer of pâté on grilled bread or serve pâté in ramekin with grilled bread on the side. Spoon the mustard-honey nectarines over or alongside the pâté. Garnish with fresh thyme sprigs. Serve chilled or at cool room temperature.

Storage: Leftover pâté will keep covered in the refrigerator for up to 4 days. If sealed with butter, it will retain color and flavor longer.