Chicken Liver Paté

This paté is versatile and only takes a few minutes to prepare. It makes for a delicious and rather elegant appetizer or a wonderful addition to any buffet. Serve with fresh baguette.
Nutritious and rather economical, this pate keeps well refrigerated for over a week. You can also freeze it and serve it at last minute.

500 gr. Chicken Liver
2 garlic cloves finely minced
2 french Shallots finely minced (or small red onion finely minced)
2 Tablespoons of French Dijon mustard
1 Tablespoon dry Mustard
2 Tablespoons of fresh Thyme
Salt & Pepper to taste
175 gr. butter
1 Tablespoon cured Green Peppercorn. (Optional)
3 Tablespoon of Cognac / Armagnac / Port for flambe.

In a frying pan, melt 125 grams of butter (keep the remaining 50 gr.) to garnish the top of the paté) and saute the garlic and shallot until translucent. Pour the shallot and garlic aside in small bowl. Reheat the pan and when really hot, stir in the chicken livers and cook for 2-3 minutes, making sure to turn them often to brown them on all sides. The process should be rather quick as you do not want to cook the livers through and they should still be pink inside. Pour in the cognac and flambe to burn the alcohol. Add the shallots back, the mustard and thyme, mix well and cook for another minute or so.
Pour the mixture in a food processor until puree.
Pour in a Terrine and flatten the mixture for a smooth finish. Place a bay leaf on top. Melt the remaining 50 gr. of butter in a microwave and pour over the pate. The butter will form a beautiful crust, a delicious addition to the pate.
You can make it a day ahead as the flavours have time to develop.

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