Chicken Liver Pâté

Ingredients

• 250 g chicken livers
• 2 cloves garlic
• 100 g butter
• Sea salt
• Pepper
• 1 tbsp Armagnac
• 1 tbsp chopped parsley
• 100 g goose fat
• 1 baguette stick
• 1 jar pickled shallots

Instructions

1. 1.

   Sear the liver lightly in a bit of butter on all sides and let it cool in the pan. Peel the garlic and crush into a fine paste with a mortar. Mix liver, butter, and garlic paste with an immersion blender to a smooth consistency, season with salt and pepper, and add a splash of Armagnac. Fill small cups and spread smoothly.

2. 2.

   Melt the goose fat in a pot and pour over the pâtés, sprinkling herbs on top.

3. 3.

   Slice the bread, toast it, and spread the paste on each slice.

4. 4.

   Serve with drained shallots.