Pâte Of Louisiana Rabbit & Chicken Livers Recipe

Prepare and cook livers

Pat rabbit and chicken livers dry and trim any connective tissue or green spots. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet over medium heat, melt 1 tablespoon unsalted butter with 1 tablespoon strained bacon fat. Add the chopped onion, shallot, and 1 clove minced garlic and sweat, stirring, until translucent, about 4–5 minutes. Add thyme and stir for 30 seconds.

Sear livers

Increase heat to medium-high, add remaining 2 tablespoons butter and remaining tablespoon bacon fat. Add livers in a single layer and sear briefly, about 1–1.5 minutes per side, until browned outside but still slightly pink inside. Do not overcook. Remove livers to a plate and let rest.

Deglaze and combine

Lower heat to medium, add cognac/bourbon to the skillet to deglaze, scraping browned bits. Cook off flame for 30 seconds if you prefer to flame, then simmer 30–45 seconds to reduce slightly. Return livers to skillet, add heavy cream and the egg yolk, and warm gently for about 1 minute (do not boil). Remove from heat and let cool 5 minutes.

Blend to a smooth pâté

Transfer the liver mixture to a food processor or high-speed blender. Add remaining 1 tsp salt and 1/2 tsp black pepper. Blend until completely smooth, about 1–2 minutes, scraping sides as needed. With the motor running, drizzle in 1–2 tablespoons of reserved bacon fat to create a silky texture. If using, add truffle oil and pulse to combine. Taste and adjust seasoning.

Chill and set

Spoon the pâté into a shallow terrine or small ramekins. Smooth the top. Gently melt the 2 tablespoons cold unsalted butter and pour a thin sealing layer over the pâté to prevent oxidation. Chill in refrigerator at least 3 hours, preferably overnight, until firm.

Combine 1/2 cup neutral oil, crushed red pepper flakes, toasted & crushed Sichuan peppercorns, minced garlic, minced ginger, toasted sesame seeds, brown sugar, and 1/2 teaspoon salt in a small heatproof bowl.

Heat the oil in a small saucepan over medium until it reaches shimmering but not smoking (about 300–325°F / 150–160°C). Carefully pour the hot oil over the spice mixture — it will sizzle and bloom the aromatics. Stir gently to combine, then add rice vinegar. Let cool to room temperature, then transfer to a jar and refrigerate at least 1 hour to let flavors meld. Bring to room temp before serving.

Make blood orange bacon fat

Preheat oven to 375°F (190°C). Arrange bacon on a rimmed baking sheet and bake until crisp, about 15–18 minutes. Reserve 1–2 tablespoons of the rendered bacon fat by pouring off and straining into a small heatproof container. Chop cooked bacon finely and set aside for garnish if desired.

Glaze saltines

In a small bowl whisk reserved warm bacon fat with blood orange juice and blood orange zest and 1 teaspoon brown sugar. Brush a thin layer of this mixture on each saltine using about 1/2 teaspoon per cracker, then place crackers on a lined baking sheet. Lightly sprinkle with coarse flaky sea salt. Bake at 350°F (175°C) for 5–7 minutes until crackers are toasted and the glaze has set. Let cool completely — crackers will crisp further as they cool.

Preheat a grill pan or cast-iron skillet over medium-high. Brush both sides of the bread slices lightly with olive oil and rub one side of each slice briefly with a thyme sprig to perfume the bread.

Grill bread slices 1–2 minutes per side until charred grill marks appear and bread is warmed through. Remove and while still warm, spread a thin layer of the softened butter on each slice. Keep warm until serving.

Remove pâté from fridge 10–15 minutes before serving to take the chill off. If sealed with butter, run a thin knife under the sealing layer and remove, then stir gently to a spreadable consistency if desired.

Place a scoop of pâté on grilled country bread or in the center of a small plate. Arrange 2–3 blood orange bacon-fat toasted saltines alongside. Spoon 1–2 teaspoons of chili crisp onto the plate (or dot around the pâté) so guests can add spicy oil as desired. Garnish with chopped bacon (optional), microgreens or chives, and a few drops or shavings of truffle or a light drizzle of truffle oil.

Serve immediately with additional toast or crackers. Leftover pâté keeps covered in refrigerator up to 4 days.