Brandied Liver Pâté Recipe
Make Brandied Liver Pâté Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Liver Pâté Base
Optional Finishing & Serving
Method
Liver Pâté Base
- 1
Prepare livers
Rinse the chicken livers and pat dry with paper towels. Trim away any visible connective tissue, membranes or greenish/bloody bits. Cut any large lobes in half so pieces are uniform in size for even cooking.
- 2
Sauté aromatics
In a large skillet over medium heat, melt 2 tablespoons of the unsalted butter. Add the finely chopped shallots and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and fresh thyme and cook 30–45 seconds more until fragrant.
- 3
Cook livers
Increase heat to medium-high. Add the trimmed livers in a single layer (you may need to do this in two batches to avoid overcrowding). Sear until the outside is browned but the centers remain slightly pink, about 2–3 minutes per side. Do not overcook — livers should be just cooked through.
- 4
Deglaze with brandy
Remove the pan from the heat briefly and carefully add the cognac or brandy. Return to medium heat and tilt the pan slightly; stir and scrape the browned bits off the bottom. If desired and safe to do, ignite briefly to burn off alcohol (careful). Cook for 30 seconds to 1 minute until most of the alcohol aroma dissipates.
- 5
Simmer with cream
Add the heavy cream and bay leaf to the skillet. Reduce heat to low and simmer gently for 3–4 minutes so flavors meld and mixture thickens slightly. Season with the measured salt and black pepper. Remove bay leaf.
- 6
Blend to pâté
Transfer the liver and cream mixture (including pan juices and aromatics) to a food processor or blender. Add the remaining 4 tablespoons (approximately) of unsalted butter, cut into pieces and chilled slightly. Pulse/blend until very smooth, 1–2 minutes, scraping down the sides as needed. Taste and adjust seasoning with additional salt and pepper if needed.
Finishing & Serving
- 7
Transfer and chill
Spoon the blended pâté into a shallow terrine, small ramekins, or an airtight container, smoothing the top with a spatula. Tap gently to remove air pockets.
- 8
Optional butter seal
If you want a decorative and preserving butter seal, pour the 2 tablespoons melted unsalted butter over the cooled surface to create an even layer. Chill until firm, at least 2 hours (preferably overnight) in the refrigerator.
- 9
Serve
Bring the pâté out of the refrigerator 20–30 minutes before serving to soften slightly. Sprinkle with a pinch of coarse sea salt if desired. Serve with cornichons, sliced baguette or crackers.