About the Recipe
A liver pâté recipe offers a luxurious and flavorful spread that's perfect for entertaining or enjoying as a special treat. Made with tender chicken or duck liver, sautéed onions, garlic, and a touch of brandy (if desired), this pâté delivers a rich and creamy texture with a depth of savory flavors.
The process of cooking the liver until just pink inside ensures a delicate and melt-in-your-mouth consistency, while the addition of fresh thyme, cream, and seasonings elevates the taste profile to new heights. Whether served on toasted bread, crackers, or as part of a charcuterie platter, this pâté is sure to impress with its smooth texture and robust taste.
Perfect for elegant gatherings, brunches, or simply as a delightful appetizer, this liver pâté recipe is a classic that never fails to delight the palate. Prepare it ahead of time and chill for a few hours to let the flavors meld together, then enjoy the indulgent experience of spreading this creamy delight on your favorite accompaniments.
Ingredients
1 500g chicken, trimmed and cleaned
1 large onion, finely chopped
2 cloves garlic, minced
4 tablespoons unsalted butter
2 tablespoons olive oil
1/4 cup (60ml) brandy or cognac (optional)
1/4 cup (60ml) heavy cream
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and pepper to taste
Pinch of nutmeg (optional)
Toasted bread or crackers for serving
Preparation
Sauté Onions and Garlic:
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Add the finely chopped onion and sauté until translucent, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant. Remove the onion and garlic mixture from the skillet and set aside.
Cook the Liver:
In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil.
Add the cleaned and trimmed liver to the skillet. Cook over medium-high heat for about 3-4 minutes per side, or until the liver is browned on the outside but still slightly pink on the inside. Be careful not to overcook the liver, as it can become tough.
Deglaze the Pan:
If using brandy or cognac, carefully pour it into the skillet with the liver. Allow it to simmer for a minute, then use a wooden spoon to scrape up any browned bits from the bottom of the pan. This adds flavor to the pâté.
Blend Liver Mixture:
Transfer the cooked liver, sautéed onion and garlic mixture, and any pan juices into a food processor or blender.
Add the heavy cream, fresh thyme leaves, salt, pepper, and a pinch of nutmeg if using.
Blend everything together until smooth and creamy. You may need to scrape down the sides of the processor/blender a few times to ensure everything is well combined.
Chill and Serve:
Transfer the liver pâté mixture into a serving dish or individual ramekins.
Cover the pâté with plastic wrap, pressing it down gently to remove any air bubbles and create a smooth surface.
Refrigerate the pâté for at least 2-3 hours, or until firm.
Serve:
Before serving, let the pâté sit at room temperature for about 15-20 minutes to soften slightly.
Serve the liver pâté with toasted bread slices, crackers, or baguette slices.
Enjoy your homemade liver pâté as an appetizer or snack, and savor the rich, creamy texture and flavorful combination of ingredients!
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