Liver Pâté
A creamy and flavorful liver pâté that is easy to make, budget-friendly, and perfect for any occasion.
Ingredients
Main Ingredients
- 1 pound chicken or duck liver cleaned and trimmed
- 1 large onion chopped
- 2 cloves garlic minced
- ¼ cup unsalted butter
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon thyme
- 2 tablespoons brandy or cognac optional
- as needed Fresh herbs for garnish (parsley or chives)
Instructions
Preparation
- Start by cleaning the livers under cold running water and removing any connective tissue or green spots. Pat them dry with paper towels.
Sautéing
- In a skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until they are soft and translucent, about 5-7 minutes.
Cooking the Livers
- Increase the heat to medium-high and add the cleaned livers to the skillet along with thyme, salt, and pepper. Cook for about 5 minutes, stirring occasionally until the livers are browned outside but still pink inside.
Blending
- Remove the skillet from the heat and let it cool for a few minutes. Transfer the liver mixture, including all the pan juices, into a food processor. If using brandy, add it at this point. Blend until completely smooth.
Chilling
- Spoon the pâté into a serving dish or mold, smoothing the top. Cover tightly with plastic wrap and refrigerate for at least 2 hours to allow it to set.
Serving
- Once chilled, garnish with fresh herbs and serve with crackers, toasted bread, or fresh veggies!
Notes
Quality matters as the freshness of the liver impacts the flavor significantly. You can experiment with additional spices or herbs, and consider straining the blended mixture for an ultra-smooth texture. Store any leftovers in an airtight container for up to a week in the fridge.