CHICKEN LIVER PATE

By BobD

Ingredients

• 2 CUPS
• 1 stick unsalted butter, divided
• 1 large shallot, chopped
• 2 garlic cloves, chopped
• 1 lb chicken livers, separated into lobes, trimmed and rinsed
• 3/4 teaspoon quatre epices (French four-spice blend)
• 3 tablespoons Cognac
• ACCOMPANIMENT: crackers or baguette toasts

Details

Servings 2
Adapted from gourmet.com

Preparation

Step 1

Heat 2 Tbsp butter in a 12-inch heavy skillet over medium heat until foam subsides. Add shallot and garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes.

Pat livers dry and add to skillet. Cook over medium-high heat, turning once, until browned and just pink inside, about 4 minutes total.

Add quatre epices, 1 tsp salt, and 1/2 tsp black pepper and cook, stirring, 30 seconds.

Add Cognac and tilt skillet over gas burner to ignite (or ignite with a long match; use caution as flames may shoot up high).

Cook, shaking skillet gently once or twice, until flames subside.

Transfer mixture to a food processor and pulse, adding remaining 6 Tbsp butter, 1 Tbsp at a time, until smooth.

Transfer to a bowl and chill, surface covered with plastic wrap, until set, about 3 hours. Let stand at room temperature about 15 minutes before serving.