Ingredients
¾ lb. (340 g) chicken livers
½ cup (120 mL) melted unsalted butter
½ tsp. (2.5 mL) kosher salt
½ cup (120 mL) Madeira
2 Tbsp. (30 mL) finely minced shallots
½ tsp. (2.5 mL) finely minced garlic
1 tsp. (5 mL) minced fresh thyme
1 Tbsp. (15 mL) minced fresh Italian parsley
1/8 heaping tsp. (.5 mL) ground allspice
1 Tbsp. (15 mL) cognac
3 large eggs
2 cups (475 mL) 35% warm cream
slices of pain au lait, brioche, challah or baguette
Port-Soaked Apricots (see recipe)

Instructions
Preheat the oven to 325ºF (165ºC).

Sauté the chicken livers in 1 Tbsp. (15 mL) melted butter over medium heat for 4 to 5 minutes or until the outsides have turned pale brown but the livers aren't cooked through. Add the salt, Madeira, shallots, garlic, thyme, parsley, and allspice to the pan and bring to a simmer. Continue simmering until the livers are just barely pink in the middle and the liquid in the pan has reduced by about half and is thick and syrupy.

Transfer the sautéed livers to a food processor. Deglaze the hot pan by adding the cognac and scraping up the browned bits from the bottom. Add the deglazed liquid, along with the remaining melted butter and the eggs, to the food processor and pulse until well combined. With the food processor on, slowly pour in the warm cream through the spout in the lid. Blend until smooth. It will be a very loose purée.

Pour the processed mixture through a coarse sieve into a mixing bowl. Once the mixture has been strained, strain again through a finer sieve, into a second mixing bowl. If there is any froth, skim it off. Discard the residue left in the sieve. Pour the strained mixture into five 1-cup (240-mL) ramekins and cover with tin foil. Bake in a bain marie for 45 to 50 minutes or until the pâté has set but isn't too hard.

Cool, then cover and refrigerate until ready to serve. Once cooled, the pâté has the consistency of crème brûlée. It will last in the refrigerator for 2 to 3 days or for 1 month in the freezer. Serve with baguette and sliced Port-Soaked Apricots (see below).

Port-Soaked Apricots
Makes 1 generous cup (240 mL)

1/3 cup (80 mL) water
½ cup (60 mL) port
1/8 tsp. (0.5 mL) freshly ground black pepper
2 single 4-inch (10-cm) sprigs fresh thyme
¼ tsp. (1.2 mL) honey
1 tsp. (5 mL) balsamic vinegar
1 cup (240 mL) dried apricots

Bring the water, port, pepper, thyme, honey, and vinegar to a simmer in a small saucepan over medium heat. Add the apricots, return to a simmer, and cook for 10 minutes more. Remove from the heat and cool in the liquid for half an hour. Drain the apricots into a bowl and set aside. Return the saucepan to stove top and boil the liquid for 1 minute. Pour over the fruit, toss, and marinate for a few hours before serving.

For a pretty presentation, cut the apricots into ¼-inch (6-mm) slices and place in a small bowl beside the pâté and bread.

Photo by Doug Bradshaw.

This recipe is from Linda Haynes, The More from ACE Bakery cookbook.


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