Liver Pâté

INGREDIENTS

300 g duck, turkey, or chicken liver

1 tbsp butter

1 medium shallot, finely chopped

1 clove garlic, crushed

Salt and pepper to taste

1/2 tsp marjoram 

100g butter

3-4 tbsp cognac 

METHOD

Fry the liver in 1 tablespoon butter together with the finely chopped shallot, garlic, marjoram, salt and pepper for only 1 minute. The liver should still be pink inside but not raw. 

Turn off the heat and flambé the liver with cognac. 

Let the liver cool a bit before blending it in the food processor together with the rest of the butter. 

Add more cognac and salt and pepper if needed. 

Fill in a deep dish and refrigerate for a couple of hours until cold and firm. 

Decorate with almonds as desired. 

Serve the pâté with crackers or toast, and pickles as one of my traditional Christmas lunch favourites.

Bon appétit! Served on my “La Bohème” canapé plates.