Ingredients

Method

• 1 onion, diced
• 1 clove garlic, diced
• 530 g butter
• 1/2 cup Port
• 500 g chicken livers
• 1 g pink salt
• 3 T cream
• Melted duck fat, for preserving

Method

Ingredients

Preheat the oven to 110°C.

Sauté the onion and garlic in 30 g butter in a small frying pan until soft. Deglaze the pan with the Port. Set aside to cool.

Meanwhile, melt the remaining butter. Set aside to cool to room temperature.

Blend the chicken livers, salt and cream at a high speed for 30 seconds. Reduce the speed and slowly pour in the melted butter. Once all the butter is incorporated, blend on high speed for a further 30 seconds.

Strain the mixture through a fine sieve straight into a baking tray or ovenproof bowls and cover with clingfilm.

Place the baking tray or bowls into another baking tray and fill with water. (It’s easier to pour the water into the baking tray once it’s in the oven.)

Bake for 14 minutes or until just set. Remove the clingfilm and pour melted duck fat onto the surface of the pâté (about 2 mm thick) and chill until needed.

READ MORE: Luke Dale-Roberts cooks with brine.