Liver Pâté

Liver Pâté

 Ingredients:

1 lb liver (chicken, duck, or calf liver)

1/2 cup butter, divided

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons brandy or cognac (optional)

1/4 cup heavy cream

1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

Salt and freshly ground black pepper

Optional: Fresh herbs (parsley, thyme, or chives) for garnish

Steps:

Preparation:

Rinse the liver and pat it dry. Trim any connective tissue or fat.

Cooking:

In a large skillet, melt 1/4 cup of butter over medium heat.

Add the finely chopped onion and minced garlic, and sauté until they are soft and translucent.

Add the liver to the skillet and cook for about 5-7 minutes, or until it’s browned on the outside but still slightly pink inside.

If using, pour the brandy or cognac into the skillet and let it simmer for a minute to reduce.

Blending:

Transfer the liver, onions, and garlic to a food processor.

Add the heavy cream, thyme, salt, and black pepper.

Process until the mixture is smooth and creamy.

While blending, add the remaining 1/4 cup of butter, one tablespoon at a time, until fully incorporated.

Chilling:

Transfer the pâté to a serving dish or individual ramekins.

Smooth the top and cover with plastic wrap.

Refrigerate for at least 2 hours to allow the flavors to meld and the pâté to set.

Serving:

Garnish with fresh herbs, if desired

Serve the pâté with crusty bread, crackers, or vegetable sticks.

Enjoy your rich and creamy liver pâté!