Boxing Day Pate

Name: Boxing Day Pate
Ingredients: 1/4 cup shallots--finely diced; 1/2 cup salt pork-- diced; 2 large garlic cloves,smashed but kept whole; 2 tablespoons olive oil; 1 pound chicken livers--trimmed; 1 cup chicken stock or broth; 1 sprig thyme--leaves only; 1 pinch black pepper; 8 tablespoons unsalted butter; 3 tablespoons cognac--be generous

10 ingredients

4 steps

Ingredients

1/4 cup shallots--finely diced
1/2 cup salt pork-- diced
2 large garlic cloves,smashed but kept whole
2 tablespoons olive oil
1 pound chicken livers--trimmed
1 cup chicken stock or broth
1 sprig thyme--leaves only
1 pinch black pepper
8 tablespoons unsalted butter
3 tablespoons cognac--be generous

Directions

1

in a saute pan with non-sloping sides, heat the olive oil and toss in the garlic, the shallots and the salt pork. cook on low until the shallots begin to soften
2

wash and dry the livers. toss into the shallots and oil and let brown, but don't cook all the way through. it will only take a few minutes
3

remove from heat and immediately tip everything into a food processor. add the butter in chunks and process until you have a nice thick paste
4

pour through a fine sieve into a clean bowl. stir in the cognac and then pour into ramekins or gifting jars. for a nice presentation, you can top with clarified butter and a fresh sprig of thyme