This has a tiny hint of something special that nobody seems to be able to identify, along with currents this is a unique pate.
Ingredients
- currants: 0.5 cup (dried)
- brandy-based orange liqueur (such as Grand Marnier®): 2 Tbsp
- butter: 1 cup (divided)
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- chicken livers: 2 pound (trimmed)
- heavy whipping cream: 0.5 cup
- thyme: 1 tsp (dried)
- ground allspice: 0.5 tsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour.
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Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers; cook and stir until no longer pink in the center, 5 to 8 minutes.
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Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor; blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.
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Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.
