Clean the livers by removing the “funny” parts, and rinsing them in clear water.
In a pan with melted duck fat, cook 5 minutes the livers to soften them for the blender. Season to taste with salt and pepper. (you may let cool for 10 min)
Pour half of the pan in blender. Mix at low speed. CAUTIOUS, may be HOT and SPLASH.
Add 3 lightly beaten eggs.
Slowly add the reminder of the pan and adjust consistency to very smooth pancake-batter-like by adding about 2oz of alcohol.
Pour the mix into a glass loaf dish (9”x5”). Use a fork to evenly spread. Add flavor (*see below for options) and even out with fork.
Cover with kitchen foil (not too tight).
Place in a bain-marie (a larger cooking dish with about 1 inch of water).
Bake 60 min at 375 °F. Let cool down, then refrigerate.Keep refrigerated for up to 7 days in sealed container.
Liver meat oxidizes. The color will be slightly different on the cut face. ( Discard if the top smooth skin changes color as well )
Once cooled, it’s served by slicing the end of the dish and spreading it over bread. Because it has no thickener, this will be a crumbly paste!
Serve on canapé for family celebration.
It can also be served as a spread on a room temperature buffet. In that case, leftovers should be discarded at the end of the event.
Enjoy your paté!
Use chicken, turkey, duck or other liver as needed.
* Flavor: Anything goes and it’s your chance to create your personal signature dish.
– 1 oz honey + 2oz Dry Vermouth (my favorite)
– milk + 2oz Port (this is the commercial version available in stores)
– 1Tbs vinegar + 1/4 cup of (fine) chopped black olives
– celery powder + 1/4 cup of (fine) chopped smoked bacon
– 2 Tbs lemon juice + 2 Tbs agave nectar.
Alcohol will evaporate during cooking if the foil is not tight. Use your best judgement or replace with water.