Country Chicken Liver Paté

By Alain Ducasse

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Credit: Didier Loire

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Ingredients (8 people)

1 pound chicken livers, sliced (500 g)
14 ounces peppered pork belly (400 g)
barding fat
2 teaspoons port wine (1 cl)
4 teaspoons cognac (2 cl)
2 teaspoons sherry (1 cl)

Chicken Livers

2 teaspoons liqueur mixture (1 cl)
3/4 tablespoon garlic, chopped (3 g)
1 1/2 teaspoons salt (6 g)
1/4 teaspoon pink salt (1 g)
1 1/4 teaspoons black pepper (5 g)
1/2 teaspoon four-spice mixture (2 g)
2 sprigs thyme blossom
chopped flat-leaf parsley

Pork Belly

4 teaspoons liqueur mixture (2 cl)
1/2 teaspoon four-spice mixture (2 g)
2 1/2 teaspoons salt (9 g)
2 sprigs thyme blossom

Pâté

14 ounces fatty pork meat (400 g)
3 1/2 ounces pork cheeks (100 g)
14 ounces chicken livers, cut into strips (400 g)
2 3/4 teaspoons pink salt (11 g)
2 1/2 teaspoons black pepper (9 g)
four-spice mixture
2 teaspoons mixed liqueurs (1 cl)
1/2 teaspoon garlic, chopped (2 g)
2 sprigs thyme blossom

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Instructions

Step 1: Chicken Livers

To the mix of port, cognac, and sherry, add the chopped garlic, salt, pink salt, pepper, four-spice mixture, and herbs. Marinate the chicken livers for 2 hours in the mixture.

Step 2: Pork Belly

Slice the peppered pork into 4 x 2 inch (10 x 5 cm) strips, then marinate for 2 hours in the liqueur mixture with the four spices and the thyme blossom.