Although this is a very straightforward recipe, the high butter content means care and attention is needed to avoid the pate splitting. Make sure your butter is soft and the cream is warm; this will allow the ingredients to amalgamate successfully. Soaking the livers in cold milk before cooking removes any excess blood, resulting in a mellower flavour. It’s not essential but it certainly produces a more refined pate.
To clarify the butter place it in a pot over a medium heat until the milky solids have sunk to the bottom. Skim off any surface foam and ladle out the clear oil. Pour over the pate to seal. Scatter with a few black truffle slices before the butter sets and then chill.
Chicken Liver & Black Truffle Pate
500g chicken liver
250g unsalted butter – soft
1 shallot – diced
1 sprig thyme
a few drops tuffle oil
black truffle – finely chopped
Clarified butter to seal
- Soak the livers in milk for 1 hour.
- Gently cook the diced shallot in butter with thyme & bay until soft.
- Thoroughly dry the livers & season generously.
- Heat a little oil in a large pan & sauté the livers in batches for a few minutes, leaving pink in the middle.
- Put the livers in a liquidiser & deglaze the pan with the brandy. Add the cream & warm.
- Process the liver with the shallots (remove herbs) and the brandy cream.
- Pulse in the soft butter, chopped black truffle & truffle oil.
- Pass through a fine sieve and pack into steralised jars.
- Cover with clarified butter