750gr of chicken and duck liver - 50/50
2 small shallots
200gr of butter
120ml of cognac, marc or brandy
Leaves from 2 sprigs of thyme
1 cup of whipping cream
Carefully wash and clean the liver, cut off any hard parts and cut each liver into about 3-4 pieces. Pour half of the cognac over the liver and let stand for an hour. In a heavy pan melt about 100gr of butter and sauté the shallots that you have cut into thin rings until they become soft. Add the liver along with the thyme leaves and sauté for about 10 minutes on medium flame, stirring occasionally. Pour in the leftover cognac, season with salt and pepper. After about 2 minutes turn off the heat and let cool for 10 minutes.
Pop the whole lot into a food processor, add the cream and blend until completely smooth. Pour the pâté into serving bowls. Melt the leftover butter and pour over the pâté. Decorate with bay leaf, peppercorns or thyme. Let cool in the fridge for 1-2 hours.
Serve with bread and cranberry sauce or jam.