Chicken Liver Pâté with Cognac and Prunes

Ingredients

• Chicken Liver 20 oz
• Butter 5 oz
• Onion 2 heads
• Pitted Wild Apricots 0 oz
• Cognac 3 spoons
• Chicken Broth 5 fl oz
• Ghee 5 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Take the butter out of the refrigerator in advance so that it can soften.

Step 2

Wash the prunes. If they are too dry, soak them in a colander with hot water and then dry them off. Set aside a few pieces for garnish. Place the prunes in a bowl, pour over the brandy, and let them sit for 30 minutes.

Step 3

In a deep skillet, melt 1 tablespoon of butter.

Step 4

When it just starts to bubble, add the liver, increase the heat, and fry for 5 minutes until the liver is still pink inside.

Step 5

Transfer the liver along with the butter and meat juices from the skillet to a plate.

Step 6

Peel the onion and slice it thinly.

Step 7

Add another tablespoon of butter to the skillet, melt it, and add the onion. Reduce the heat to low, place the onion in the skillet, and sauté it gently until it becomes translucent, making sure it doesn't brown or darken.

Step 8

Place the liver in a blender along with the butter and juices, add the onion and prunes with the cognac. Also, add the remaining butter and blend everything into a smooth mixture.

Step 9

If the pâté is too thick, add a little chicken broth. Mix well, then season with salt and pepper.

Step 10

Melt the lard or clarified butter and pour it over the pâté in the molds.

Step 11

Garnish each mold with prunes. Refrigerate for at least 4 hours.

Step 12

Serve with your favorite bread.