Port and Thyme Chicken Liver Pâté

April 7, 2012

While food shopping, I came across some quality chicken livers perfect for making pâté.
What’s nice about this kind of recipe is that you can experiment with it; swap the port for a different liquid or switch the thyme for another herb or spice. Don`t be scared. Making pâté is easier than it looks, and it can be done in under 30 minutes*.
Enjoy it with crackers, on toasted bread, or in a sandwich.


• 1 lb chicken livers
• 2 shallots, chopped
• 1/2 cup port wine
• 4 sprigs of thyme, leaves only
• 1 garlic clove, chopped
• 2 tablespoons butter
• 2 tablespoons duck fat or butter
• salt + black pepper

In a sauté pan, sweat the shallots in 2 tablespoons of butter on medium heat until soft–about 5 minutes. Add the garlic and thyme and cook for another 2 minutes. Transfer to a bowl.
In the same pan, heat up a tablespoon of oil and once the oil is sizzling, sauté the chicken livers. Cook on each side for about 4 minutes.
Add the shallot mixture, stir, and add the port.
Let it reduce until you have a thick sauce.
Season with salt and pepper and remove from heat.

Transfer everything to a food processor and add the duck fat (or butter). Whizz until smooth.
Line a mold with plastic wrap and pour the mixture in. Seal it with the plastic.
*Refrigerate for at least 45 minutes.

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