Liver Pâté

This mild liver pâté is exceptionally smooth and delicately flavored, offering a more nuanced take on a traditional classic. Its texture is luxurious, and its flavor is subtle—rich without being overpowering—making it ideal for both devoted pâté enthusiasts and those who may be hesitant to try it.

Prep Time:	Cook Time:
10 mins	10 mins
Total Time:	Serves:
25 mins	12

Ingredients

• 1 lb duck or chicken livers, cleaned, remove any sinew or greenish parts
  

• 6 tablespoons unsalted butter, divided, 4 tbsp for cooking, 2 tbsp for topping
  

• 1 small shallot, finely chopped, or ¼ of a small onion
  

• 1/4 cup dry white wine or brandy
  

• 2 tablespoons heavy cream, optional, for extra creaminess
  

• 1 teaspoon Salt, or to taste
  

• freshly ground black pepper, to taste
  

• a pinch of nutmeg, less than an 1/8 of a teaspoon optional, classic French touch
  

• 2 sprig thyme

  
  

Tip: If you want something milder, use chicken livers. They’re wonderfully mild and sure to charm even the most skeptical first-timers.

Instructions

Step 1

Rinse the duck or chicken livers under cold water and pat dry with paper towels. Trim off any sinew or discolored spots.

Step 2

Heat 2 tablespoons of butter in a skillet over medium heat. Add the chopped shallot and cook until softened and translucent, about 2-3 minutes.

Step 3

Increase the heat to medium-high and add the chicken livers to the skillet. Cook for about 2-3 minutes on each side until lightly browned on the outside but still slightly pink in the center.

Step 4

Lower the heat to medium. Add the wine or brandy to the skillet, stirring to scrape up any browned bits from the bottom. Cook for 1-2 minutes until the liquid is mostly evaporated.

Step 5

Transfer the cooked livers and shallots to a food processor. Add 2 tbsp of butter, heavy cream (if using), salt, pepper, and a pinch of nutmeg (if desired). Blend until completely smooth. Taste and adjust seasoning if needed.

Step 6

Spoon the pâté into a serving dish or ramekin, smoothing the top. Melt the remaining 2 tbsp of butter and pour over the top to seal and preserve the pâté. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.

Step 7

Serve chilled or at room temperature with slices of baguette or crackers.