By Chef Ella Freyinger

May 2021

Serves 4-6

Liver is one of the most nutrient-dense foods out there. Uniquely rich in the elusive Vitamin A, it also boasts highly absorbable iron, an important support during pregnancy. I love this simple pâté with blueberry mostarda — an instant teleport to the French countryside.


  • 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
  • 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


  • 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.
  • 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!