Ingredients
400g chicken livers
150g butter, cubed
2 eschalots, peeled, finely chopped
1 garlic clove, finely chopped
1 tsp lemon thyme leaves, finely chopped, plus sprigs for garnish
¼ cup French brandy
½ tsp finely grated orange zest
⅓ cup crème fraîche
½ cup clarified butterfat (see tip, below)
Toasted baguette or sourdough
Tip: To clarify butter; melt 150g butter and stand for 5 minutes until butterfat layer rises and white milk solids sink to bottom. Spoon off yellow clarified butterfat for pâté and discard milk solids.
Method
-
Trim any white sinew or fat from livers. Rinse in a colander with cold water. Drain then pat dry. Heat 50g of the butter in a large non-stick frying pan over a medium heat. Add eschalot, garlic and thyme. Cook, stirring, for 1 minute or until soft.
-
Add livers and cook for 5 minutes or until lightly golden all over but still pink on the inside. Add brandy and zest. Cook for 20 seconds. Pour mixture into a bowl. Let cool.
-
Put in a food processor and process until pureed. With the motor running, gradually add remaining butter and crème fraîche through the food chute. Season to taste and process until combined.
-
Transfer mixture to a fine sieve over a bowl and push through with a spatula. Discard solids left in sieve. Spoon mixture into small cups or moulds and smooth the surface, leaving ½ cm for butter layer. Pour clarified butterfat over to cover and garnish with a small sprig of thyme. Refrigerate overnight. Serve with bread. Pâté will keep, covered, in the fridge for up to 4 days.
