1 Minute Recipe | Chicken Liver Pate

By Seonkyoung Longest · 15 min

Ingredients

Instructions

1. Heat a large skillet over medium-low heat and add 4 tbsp butter. When melted, add the shallot and garlic and sauté for about 3 to 4 minutes until softened but not browned, stirring occasionally with a wooden spoon.
2. Raise the heat to medium-high, add the ground pork and break it up with the wooden spoon as it cooks, about 3 to 4 minutes.
3. Push the pork to the edge of the skillet to make space in the middle. Add 2 tbsp butter and let it melt for about 30 seconds to 1 minute. Add the chicken liver, salt and black pepper, and sauté for about 3 to 4 minutes, stirring occasionally, until the liver is browned but still slightly pink in the middle.
4. Stir in the thyme, raise the heat to high and add the cognac. Stir and cook for about 1 to 2 minutes until the alcohol has evaporated.
5. Remove from the heat and transfer to a food processor. Process until smooth. Taste and adjust with salt or pepper if needed.
6. Transfer to a 1½ quart container with a lid (or a 9x5x3-inch loaf pan). Pour over 4 tbsp melted butter, top with black pepper and thyme leaves, then cover and chill for about 20 to 30 minutes until the butter has set. Serve warm or at room temperature.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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GarlicShallotGround porkChicken liver