Pâté Toast Recipe

Prepare the dough

In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Mix ingredients

Add the eggs, softened butter, and salt to the yeast mixture. Gradually add the flour and mix until a dough forms.

Knead the dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

First rise

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Shape and second rise

Punch down the risen dough, shape it into a loaf, and place it in a greased loaf pan. Let it rise again for about 30 minutes.

Bake the brioche

Preheat the oven to 350°F (175°C). Bake for 30-35 minutes until golden brown. Let cool before slicing.

Sauté ingredients

In a skillet over medium heat, sauté the chopped shallots and minced garlic until translucent.

Cook the liver

Add the duck liver to the skillet and cook for about 5 minutes until browned but still slightly pink inside.

Deglaze

Add the cognac or brandy to deglaze the pan, scraping up any browned bits. Remove from heat and let cool slightly.

Blend the pâté

Transfer the mixture to a food processor, add the heavy cream, salt, and pepper. Blend until smooth and creamy.

Chill

Transfer the pâté to a serving dish, cover, and refrigerate for at least 2 hours or until firm.

Prepare cherries

In a saucepan, combine the pitted sour cherries and brandy. Simmer over low heat for about 5-7 minutes until the cherries are slightly softened.

Candied pistachios

In a small skillet, combine the chopped pistachios and sugar over medium heat. Stir until the sugar melts and coats the pistachios. Season with salt to taste.