How to make Pate Foie Gras

Chop one medium-sized onion and two small cloves of garlic.

Add freshly crushed black peppercorns and a bouquet garni of broadleaf parsley, fresh thyme, and bay leaf.

Use 220 grams of chicken livers, ensuring they are as fat as possible.

Measure out 300 grams of room temperature salted butter.

If using leaf gelatin, soak one leaf in water for 3-5 minutes, then squeeze out excess water before adding it to hot liquid.

Preheat a heavy-bottomed pot on high heat and add a little butter to prevent burning.

Add the chopped onion to the pot and cook until translucent, adding more butter as needed.

Add the chicken livers to the pot and cook at high temperature to seal them, ensuring they hold their shape.

Add the remaining ingredients: garlic, black pepper, and the bouquet garni.

Reduce the heat if necessary to avoid burning, then add cognac to the pot and optionally flame it.

Cook the mixture until it reaches a temperature of 80-82 degrees Celsius, then turn off the heat to avoid boiling the gelatin.

Squeeze the bouquet garni to extract flavors into the mixture.

Gradually add the room temperature butter to the mixture, ensuring it incorporates smoothly without breaking.

Use a rubber spatula to mix everything thoroughly until a fine liquid emulsion is achieved.

Pass the mixture through a sieve to achieve a smooth and silky finish.

Pour the mixture into containers lined with cling film, scraping the edges to minimize waste.

Place the containers in the fridge for about one hour to set.

Equipment Needed

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