This pâté is made in the style of pâté de foie gras with rich and sinful infusions of butter and cream. To give it an even more foie gras-like quality, I’ve included a slightly sweet gelée sauce for it. It will keep for 5 to 7 days as long as it is well sealed. Serve in slices as a first course or spoon onto toasted brioche with the gelée.
- ½ cup unsalted butter
- ½ cup chopped onion
- 1 tsp chopped garlic
- 1 lb (500 g) chicken livers, cleaned and cut in half
- 1½ tsp fresh thyme, or ½ tsp dried
- 1 star anise (optional)
- Salt and freshly ground pepper
- 1 tbsp sherry vinegar
- 1 tbsp Cognac
- ¼ cup (whipping cream
- 2 tbsp unsalted butter, melted
- ¼ cup redcurrant jelly
- 2 tbsp sweet wine
- 2 tbsp chopped dried cherries
Heat ¼ cup butter in a skillet over medium-high heat. Add onion and sauté for 1 minute then add garlic and sauté for 30 seconds. Add chicken livers, thyme, star anise, salt and pepper and sauté for about 4 to 6 minutes or until chicken livers are still pink in the centre. Add sherry vinegar and Cognac and bring to a boil. Remove star anise, if desired, and transfer contents of skillet to a food processor.
Add cream and remaining butter and process until smooth, adding more salt and pepper as needed. Line a small loaf pan with plastic wrap. Spoon in mixture and smooth top. If there is any mixture leftover, spoon into a small container and reserve for another occasion. Pour melted butter overtop and chill for 4 hours or until set. Keep refrigerated until needed.
Combine redcurrant jelly, sweet wine and cherries in a small pot over medium heat and stir until melted. Cool. Remove pâté from pan, cut into slices or spoon onto brioche and serve with a drizzle of gelée.