Cuisine: French
Author: Mrs Butterfingers
Prep time: 40 mins
Cook time: 15 mins
Total time: 55 mins
A buttery rich, silky smooth chicken liver pate. It is easy to make from readily available ingredients.
  • 3 tbsp duck fat or substitute unsalted butter.
  • A generous cup of butter
  • 1 pound (450 g) trimmed chicken livers, thawed if frozen
  • 4 generous tbsp. Marsala wine, sherry, port or brandy
  • 1 generous tbsp chopped fresh sage (do no substitute dried sage)
  • 2 garlic cloves coarsely chopped (about 1 generous tbsp)
  • ½ cup chopped onion
  • ½ generous cup heavy cream
  • About ½ tsp fine sea salt
  • About ½ tsp freshly ground black pepper
  • ½ tsp powdered allspice
  • ½ tsp freshly grated nutmeg
  • a generous pinch of powdered cloves
  • a generous pinch of cayenne pepper
  • Fresh bay leaves or sage leaves for garnishing
  1. Melt the duck fat or butter in a large, heavy-bottom skillet. Add the chicken livers and saute over medium heat for about 4 minutes on each side. You don't want to cook these completely. They should be brown on the outside but still pink in the center. If you are not sure slice oneof the chicken livers to be sure it is cooked but still pink..
  2. Transfer to a food processor and process until finely chopped,.
  3. Add the cloves and chopped onion to the pan. If necessary add a little more butter. Saute over medium heat until tender (about 4-5 minutes). Scrape into the food processor.
  4. Stir in the Marsala into the skillet, scraping up any delicious brown bits with a wooden spoon and reduce until syrupy. Add to the food processor.
  5. Add the chopped sage to the food processor with about 7 tablespoons of the remaining butter(cubed). and process until smooth,.
  6. Add the cream, allspice, cayenne, nutmeg, and cloves, salt and pepper to the chicken liver mixture and process until smooth,
  7. Taste the mixture and adjust the seasoning of the salt and pepper. The mixture will be a thick liquid.
  8. Spoon the pate into a terrine or individual ramekins and let cool completely in the refrigerator.
  9. Once the pate has set melt the remaining butter in a small saucepan, then spoon over the surface of the pate, leaving any sediment in the pan.
  10. Garnish with herb leaves and let cool, then cover and chill in th refrigerator preferably over night.
  11. (note: You will use about half the butter in the pate mixture and the rest poured over the chilled pate. For utter indulgence you may add a little extra butter to the pate mixture.)
  12. This recipe gives you generous servings. I like to use individual ramekins that I then triple wrap in plastic wrap and freeze. I defrost them in the refrigerator Then I always have pate on hand.
Recipe by Mrs. Butterfingers at