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In a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter or 1 tablespoon of rendered duck fat. Add the cleaned chicken livers and sear for 3-4 minutes per side, until browned on the outside but still slightly pink in the center. Remove the livers from the pan and set aside.

Reduce the heat to medium. Add the diced shallots, sliced garlic, and fresh thyme sprigs to the same pan. Sauté for 3-5 minutes, until the shallots are softened and translucent.

Sprinkle 1/2 teaspoon of salt over the aromatics. Pour in the brandy to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and cook until the liquid has reduced by half, about 2-3 minutes.

Transfer the seared chicken livers, sautéed shallot and garlic mixture (discarding the thyme sprigs), heavy cream, and the 2 tablespoons of cold, cubed unsalted butter to a food processor.

Process the mixture until it is very smooth, scraping down the sides of the bowl as needed. Add the remaining 1/2 teaspoon of salt and the apricot preserves to the food processor.

Blend again until all ingredients are well incorporated and the paté is exceptionally smooth. Taste and adjust seasoning if necessary.

Spoon the finished paté into small ramekins or serving dishes. In a separate small saucepan, gently melt the remaining 1/4 cup of rendered duck fat. Carefully pour a thin layer of melted duck fat over the top of each paté portion to seal and preserve it.

Refrigerate the paté for at least 2 hours, or until completely chilled and set.

Serve the chicken liver paté chilled with crusty bread or crackers, optionally with an additional dollop of apricot jam.


In a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter or 1 tablespoon of rendered duck fat. Add the cleaned chicken livers and sear for 3-4 minutes per side, until browned on the outside but still slightly pink in the center. Remove the livers from the pan and set aside.

Reduce the heat to medium. Add the diced shallots, sliced garlic, and fresh thyme sprigs to the same pan. Sauté for 3-5 minutes, until the shallots are softened and translucent.

Sprinkle 1/2 teaspoon of salt over the aromatics. Pour in the brandy to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and cook until the liquid has reduced by half, about 2-3 minutes.

Transfer the seared chicken livers, sautéed shallot and garlic mixture (discarding the thyme sprigs), heavy cream, and the 2 tablespoons of cold, cubed unsalted butter to a food processor.

Process the mixture until it is very smooth, scraping down the sides of the bowl as needed. Add the remaining 1/2 teaspoon of salt and the apricot preserves to the food processor.

Blend again until all ingredients are well incorporated and the paté is exceptionally smooth. Taste and adjust seasoning if necessary.

Spoon the finished paté into small ramekins or serving dishes. In a separate small saucepan, gently melt the remaining 1/4 cup of rendered duck fat. Carefully pour a thin layer of melted duck fat over the top of each paté portion to seal and preserve it.

Refrigerate the paté for at least 2 hours, or until completely chilled and set.

Serve the chicken liver paté chilled with crusty bread or crackers, optionally with an additional dollop of apricot jam.
