Serves 4-6

Ingredients

• FOR PATÉ
• 8 tbsp unsalted butter, cubed
• 2 shallots, minced
• 1 pound chicken livers
• 2 tsp fresh thyme leaves, chopped
• ⅓ cup madeira
• 4 tbsp heavy cream
• A few pinches of kosher salt
• FOR MOSTARDA
• ¼ cup dried blueberries
• 2 tbsp yellow mustard seeds
• 1 shallot, minced
• ¼ tsp sprig fresh thyme
• 4 tbsp honey
• ¼ cup red wine vinegar
• ½ cup dry cider

Steps

• FOR THE PA TÉ
• Heat a large skillet over medium heat. Add 4 tablespoons of butter and shallots to the skillet and cook for 3-4 minutes until translucent. During this stage it is important that you do not brown the shallots. Add the livers, thyme, and Madeira to the skillet and bring to a simmer. Cook, stirring constantly, for about 5 minutes or until the livers are beginning to brown but still tender and pink on the inside. Transfer the mixture from the pan into a food processor.
• Add the cream and remaining butter, blending until very smooth. Transfer the paté into a jar or jars. Poke into the jar with the tip of a knife to help release any air bubbles and gently tap the jar on the counter.
• Once any air bubbles are removed, smooth the top of the paté with the back of a spoon. Place plastic wrap directly onto the paté and place into the fridge to set for at least 4 hours or overnight.
• Serve on a platter with blueberry mostarda, crostini and radishes for a decadent treat.
• FOR THE MOSTARDA
• Add all ingredients to a small saucepan and bring to a simmer over medium heat. Cover and cook for 20 minutes.
• Allow to cool before transferring to a jar and refine rating overnight.
• Enjoy!