Pâté de foies de volaille au cassis

pate with cassis2

Chicken liver pâté with cassis

My brother thinks this easy-to-make pâté is nearly as good as foie gras! If crème de cassis is not available, or if you’d like to try something different, substitute cognac, port, or sherry — or use your imagination.

1/2 pound (250 g.) chicken livers
2 shallots
4 tbsp. (60 g.) butter
1 branch thyme or 1/2 tsp. dried thyme
1/4 tsp. salt
freshly ground black pepper
2 tbsp. crème de cassis (black currant liqueur)

Peel and finely chop the shallots. Melt the butter in a frying pan. Sauté the shallots until they start to wilt, about one minute. Add the livers and sauté, stirring occasionally, until they are browned on all sides, about 10 minutes. While they are cooking add the thyme, salt and pepper.

Cut into a liver to check for doneness. When pink inside, and no longer red, turn up the heat, add the crème de cassis and scrape the bottom of the pan with a wooden spatula. Allow to simmer for a minute or two. Turn off heat.

Blend lightly. Taste for seasoning and add more salt if necessary. Refrigerate for at least one hour. Transfer to a serving dish, using the back of a spoon to smooth the top of your pâté. Serve accompanied by warm toast and a small green salad. Serves 4-6.

A nice touch: just before serving, snip some fresh herbs on top. My favorite is dill, but cilantro and chervil also work well.


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