- 3/4 cup (180g) melted chicken or duck fat
- 1 onion, peeled and diced
- 450g chicken livers
- 1 tspn salt
- 1 tspn freshly ground pepper
- 3 large hard-boiled eggs
- 2 tspn red wine vinegar
- 1 tspn cognac
- pinch cayenne powder
For the jelly
- 2 tablespoons water
- 1/2 cup plus 2 tablespoons port wine (155g, total)
- 2 teaspoon sugar
- 1 teaspoon unflavored gelatin granules
- pinch of ground allspice
- In a large skillet cook the onions with 1/4 cup of the chicken or duck fat, stirring frequently, until they are browned and beginning to caramelize. It will take 10 to 15 minutes. Once browned, scrape them onto a paper towel-lined plate and let them drain.
- Add the chicken livers to the pan and season with the salt and pepper. Cook the livers, stirring often, until they are just-cooked through but still pink inside. Remove from heat.
- In a food processor, pulse the hard-boiled eggs a few times, then add the cooked livers (scraping in any pan juices), vinegar, liquor, cayenne, the fried onions, and the remaining 1/2 cup melted chicken or duck fat, then puree until smooth. Taste, and adjust with salt and pepper.
- Scrape the mixture into a pâté mold or decorative bowl, and chill a few hours, until firm.
- To make the jelly, put the water and 2 tablespoons of the port in a small bowl and sprinkle the gelatin over it. Let sit 5 minutes.
- In a small pan, warm the 1/2 cup of the port with the sugar, allspice, then pour it over the softened gelatin, stirring until the gelatin is completely dissolved. Let the mixture cool until it’s tepid, then pour it over the back of a spoon (to avoid creating a divot in the pâté), over the chilled pâté.