Recipe created and provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 4 tbsps. Unsalted French Butter
- 2-3 Shallots – small dice
- 2 cloves Garlic – crushed and roughly chopped
- Sea Salt and Fresh ground Pepper – to taste
- 1 pound Chicken Livers – rinsed, drained and pat dried
- 1/4 cup Cognac
- 1-2 tsps. fresh Thyme – leaves only
- 1/4 to 1/2 cup Heavy Cream
Directions
- Heat a sauté pan on med-hgih heat and add butter. Once the butter starts to melt, add shallots and sauté for 4-5 minutes or until starting to sweat. Season with salt and pepper. Then, add garlic and and sauté for another minute or two.
- Add chicken livers and sauté for 4-5 minutes. Immediately add Cognac and flambe (light on fire) until the alcohol cooks out (maybe 1 minute). Add fresh thyme and cook for 5-6 minutes while the cognac evaporates. Livers should be golden brown on the outside and slightly pink on the inside.
- Put all the ingredients from your saute pan into a food processor and process on high until the mixture starts to blend. At the end add heavy cream while the food procesor is running until smooth.
- Spoon the pate into a terrine and refrigerate for 2 hours (or preferably overnight). Toast some soft challah bread or crusty baguette bread to serve the pate with. Serve with some French Champagne. Enjoy!
