Active Time

　　25 min

　　Total Time

　　3 1/2 hr (includes chilling)

　　Leftover quatre épices from our Confit Duck Legs adds mellow depth to this smooth, velvety pâté spiked with Cognac. The classic flavors of this tried–and–true starter served with baguette toasts are sure to brighten any cocktail party.

　　

Ingredients

Makes about 2 cups

　　1 stick unsalted butter, divided

　　1 large shallot, chopped

　　2 garlic cloves, chopped

　　1 pound chicken livers, separated into lobes, trimmed and rinsed

　　3/4 teaspoon quatre épices (French four-spice blend)

　　3 tablespoons Cognac

　　

Accompaniment:

crackers or baguette toasts

　　

Step 1

Heat 2 tablespoons butter in a 12-inch heavy skillet over medium heat until foam subsides. Add shallot and garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes.

　　

Step 2

Pat livers dry and add to skillet. Cook over medium-high heat, turning once, until browned and just pink inside, about 4 minutes total. Add quatre épices, 1 teaspoon salt, and 1/2 teaspoon black pepper and cook, stirring, 30 seconds.

　　

Step 3

Add Cognac and tilt skillet over gas burner to ignite (or ignite with a long match; use caution as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside.

　　

Step 4

Transfer mixture to a food processor and pulse, adding remaining 6 tablespoons butter, 1 tablespoon at a time, until smooth. Transfer to a bowl and chill, surface covered with plastic wrap, until set, about 3 hours. Let stand at room temperature about 15 minutes before serving.