Patés Assortis Recipe

Prepare and cook

Rinse the duck livers and pat them dry, trimming away connective tissue and any greenish bits. Season lightly with 1 tsp of the salt and 1/2 tsp pepper. In a large skillet over medium heat, melt 30 g of the butter. Add the shallots and cook until translucent, about 3 minutes. Add the garlic and cook 30 seconds more. Increase heat to medium-high, add the livers and sear 1–2 minutes per side until browned but still slightly pink inside (they will finish cooking when blended).

Flambé and finish

Remove pan from heat, add the brandy, return briefly to heat and carefully ignite to flambé (or simply simmer for 1 minute to evaporate alcohol). Return to low heat and stir in the cream; cook 1 minute to warm through. Transfer contents to a food processor while still hot. Add remaining 30 g butter, remaining salt and pepper.

Purée and chill

Process until completely smooth, scraping down sides as needed (about 2–3 minutes). Taste and adjust seasoning. Spoon pâté into a terrine or small ramekins, smooth surface and top with the softened butter to seal. Chill at least 4 hours, preferably overnight, until firm.

Sauté mushrooms and aromatics

In a skillet over medium heat, melt 20 g of the butter. Add the chopped mushrooms and cook until they release moisture and brown, about 6–8 minutes. Push mushrooms to the side, add the remaining 20 g butter and the shallot; cook until softened, about 3 minutes. Add garlic and thyme and cook 30 seconds.

Cook livers and deglaze

Increase heat to medium-high, add the chicken livers, season with 1 tsp salt and 1/2 tsp pepper, and sear 1–2 minutes per side until browned on the outside but slightly rosy inside. Add the white wine and cook until mostly evaporated, about 1 minute.

Blend and chill

Transfer the livers, mushrooms and aromatics to a food processor. Add the cream and process until smooth but still slightly textured (about 1–2 minutes). Taste and adjust seasoning. Spoon into a small terrine or ramekin, smooth the top and chill at least 3 hours before serving.

Cook aromatics

Heat the olive oil in a skillet over medium heat. Add the chopped shallot and cook until translucent, about 3 minutes. Add the minced garlic and cook 30 seconds.

Combine and blend

In a food processor combine the cooked lentils, toasted walnuts, sautéed shallot and garlic, soy sauce, lemon juice, smoked paprika, parsley, salt and pepper. Process until mixture is spreadable but still has some texture, about 30–45 seconds. Scrape down sides and adjust seasoning to taste. If too dry, add up to 1 tbsp water or olive oil.

Chill

Transfer to a serving dish, smooth the top and chill for at least 1 hour to let flavors meld. Bring to near room temperature before serving for easiest spreading.

Arrange the chilled pâtés on a platter with sliced baguette or cornbread, cornichons, chutney or fig jam and optional salad greens. Provide small spreading knives so guests can sample each pâté. Duck and chicken pâtés are best served slightly chilled; the lentil pâté benefits from being closer to room temperature for spreading.

Storage: Refrigerate covered for up to 4 days for liver pâtés and up to 5 days for the vegetarian pâté. For longer storage, freeze portions (except butter seal) for up to 1 month; thaw in refrigerator overnight.