INGREDIENTS

For the pâté:

  • 1 pound chicken livers
  • 2 shallots, chopped
  • 2 garlic cloves, smashed and peeled
  • ¾ teaspoon salt
  • 6 tablespoons butter, cut into 1” cubes
  • 1 tablespoon ghee, melted (optional)
  • 3 tablespoons brandy or cognac (optional)
  • salt and freshly ground black pepper

For the pickles:

  • 1 daikon or watermelon radish, sliced into ⅛”-thick rounds
  • ½ cup white vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

For assembly:

  • thick slices sourdough, for serving
  • cilantro sprigs, for garnish

Serves 1-2

DIRECTIONS

  1. In a medium saucepan, combine livers, shallots, garlic, and salt with ½ cup water. Bring to a boil, cover, then reduce heat to low, until livers are no longer pink, about 3 minutes. Remove from the lid and allow to cool slightly, off the heat, about 5 minutes. 
  2. Using a slotted spoon, transfer the livers, shallots, and garlic to a blender or food processor. Pulse or blend until smooth, but still a bit chunky. With the blender running on low, add the butter 1 tablespoon at a time, then the cognac or brandy, if using. Season with salt and pepper, then transfer to a glass jar, packing the pâté down to remove any air bubbles. Top with melted ghee, if using, or press a piece of plastic wrap onto the pâté’s surface. Refrigerate until firm.
  3. Meanwhile, make the pickles: place the radishes in a glass jar or small bowl. Heat the vinegar, sugar, and salt in a small saucepan set over medium-high heat until the sugar is dissolved. Pour the hot brine over the vegetables, and allow to pickle for at least 1 hour.
  4. To serve: grill sourdough slices until lightly charred, and slash with pâté. Fold pickles over, and top with cilantro sprigs.