duck liver pate

method

1. 1

   melt 2 tablespoons of butter in a skillet over medium heat and sauté the shallots and garlic until softened

2. 2

   add the duck livers and cook for 3–4 minutes until just cooked through but still pink inside

3. 3

   pour in the brandy or cognac and allow to flambé or simmer briefly to reduce slightly

4. 4

   transfer the mixture to a food processor, add the remaining butter, cream, salt, pepper, and thyme if using

5. 5

   blend until smooth and creamy, scraping down the sides as needed

6. 6

   pass the mixture through a fine mesh sieve for extra smoothness if desired

7. 7

   transfer to a serving dish or ramekin and refrigerate for at least 2 hours to set

8. 8

   serve chilled with toasted bread, crackers, or cornichons