Adapted from Gourmet.

Note: Dried herbs can be substituted for fresh, but use only 1/4 teaspoon of each.

1/2 cup (1 stick) unsalted butter
2 tablespoons duck fat
1 large yellow onion, finely chopped
1 garlic clove, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh marjoram
1 teaspoon minced fresh sage
1/8 teaspoon allspice
fine sea salt
freshly ground black pepper
1 pound chicken livers
2 tablespoons Cognac

Melt half the butter with the duck fat in a skillet set over medium heat. Add the onion and garlic; sauté until soft and translucent, about 5 minutes. Add herbs, allspice, and season with salt and pepper. Add chicken livers and cook until just pink on the inside, about 8 minutes. Add Cognac and allow alcohol to evaporate for a few minutes. Add mixture to the bowl of a food processor and purée until smooth. Transfer to a terrine or crock and smooth top.

Melt remaining butter in a saucepan set over low heat. Let stand to separate butter fat from milk solids. Skim foam from the top. Lay additional herb sprigs over pâté for decoration. Pour over clarified butter, leaving behind the white milk solids at the bottom. Chill until firm, then cover with plastic wrap. Chill for at least 2 hours before serving.

Yield: 2 cups; 8 to 10 servings.

- Recipe courtesy of Gastronomer's Guide.  

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