This pâté is made in the style of pâté de foie gras with rich and sinful infusions of butter and cream. To give it an even more foie gras-like quality, I’ve included a slightly sweet gelée sauce for it. It will keep for 5 to 7 days as long as it is well sealed. Serve in slices as a first course or spoon onto toasted brioche with the gelée.

Ingredients

• ½ cup unsalted butter
• ½ cup chopped onion
• 1 tsp chopped garlic
• 1 lb (500 g) chicken livers, cleaned and cut in half
• 1½ tsp fresh thyme, or ½ tsp dried
• 1 star anise (optional)
• Salt and freshly ground pepper
• 1 tbsp sherry vinegar
• 1 tbsp Cognac
• ¼ cup (whipping cream

Topping:

• 2 tbsp unsalted butter, melted

Gelée:

• ¼ cup redcurrant jelly
• 2 tbsp sweet wine
• 2 tbsp chopped dried cherries

Method

Heat ¼ cup butter in a skillet over medium-high heat. Add onion and sauté for 1 minute then add garlic and sauté for 30 seconds. Add chicken livers, thyme, star anise, salt and pepper and sauté for about 4 to 6 minutes or until chicken livers are still pink in the centre. Add sherry vinegar and Cognac and bring to a boil. Remove star anise, if desired, and transfer contents of skillet to a food processor.

Add cream and remaining butter and process until smooth, adding more salt and pepper as needed. Line a small loaf pan with plastic wrap. Spoon in mixture and smooth top. If there is any mixture leftover, spoon into a small container and reserve for another occasion. Pour melted butter overtop and chill for 4 hours or until set. Keep refrigerated until needed.

Combine redcurrant jelly, sweet wine and cherries in a small pot over medium heat and stir until melted. Cool. Remove pâté from pan, cut into slices or spoon onto brioche and serve with a drizzle of gelée.