- 50g unsalted butter
- 2 shallots, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 400g pack duck or chicken liver, cleaned
- 1 heaped tsp thyme leaves
- 2 tbsp gin
Gin has enjoyed a huge revival recently. It's usually served alongside tonic water (a…
- 170ml pot double cream
For the topping
- 100g unsalted butter
- 16 juniper berries, chopped
- 2 tsp thyme leaves
- thinly sliced seed bread or brioche, toasted
- a few gherkins or cornichons
Melt the butter for the pâté in a pan and fry the shallots for 5 mins. Tip in the livers, thyme and plenty of black pepper and cook for about 5 mins until browned. Stir in the gin and cook for 1 min more.
Tip the mixture into a food processor, scraping in all of the buttery juices. Blend with the cream and 1⁄2 tsp salt until smooth. Spoon into 6 ramekins and smooth the surface.
For the topping, melt the butter with the juniper berries, thyme and a good grinding of black pepper, then spoon over the pâté. Chill until the butter sets. If you want to freeze them, wrap in cling film, then foil. To defrost, thaw in the fridge for 24 hrs.
To serve, place on a plate with toast and gherkins or cornichons.