Chicken Liver Pâté

Ingredients

• 250 g chicken livers
• 2 cloves garlic
• 100 g butter
• Sea salt
• Pepper
• 1 tbsp Armagnac
• 1 tbsp fresh thyme (chopped)
• 100 g goose tallow
• 2 tbsp capers (drained)

Instructions

1. 1.

   Sauté the liver lightly in a bit of butter on all sides and let it cool in the pan. Peel the garlic and crush it with a pinch of salt into a fine paste using a mortar. Blend the liver, butter, and garlic paste with an immersion blender until smooth; season with salt, pepper, and add a splash of Armagnac. Divide the mixture into two bowls and spread evenly. Sprinkle thyme and capers (remove stems) over the tops.

2. 2.

   Melt the goose tallow in a saucepan and pour it over the pâtés. Allow the tallow to set, then serve the pâtés chilled.