Chunky chicken liver pate with dried cherry and orange compote recipe

Ingredients

• 5 tablespoons unsalted butter, divided
• 1 medium onion, finely chopped (about 1-½ cups / 230 g)
• 1 pound (450 g) chicken livers, coarsely chopped
• 1 tablespoon chopped fresh thyme leaves
• 1 teaspoon kosher or sea salt
• ½ teaspoon ground black pepper
• 2 tablespoons cognac or brandy

• 1 small shallot, finely chopped
• 1 cup (160 g) coarsely chopped dried tart cherries
• 1 cup (240 ml) Merlot
• 3 sprigs fresh thyme
• Pinch of kosher or sea salt
• 1 cup (240 ml) fresh orange juice (do not substitute processed or concentrated)
• 1 teaspoon fresh lemon zest
• 1/8 teaspoon ground cloves

Pate
1. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the onion and cook, stirring, until very soft, about 10 minutes. Add the chicken livers, thyme, salt, and pepper. Stir and cook for 5 minutes, or until the livers are nearly cooked through. Add the cognac and remaining butter. Increase heat to medium high. Cook for another 1–2 minutes, or until the liver is a very pale pink in the center and grayish on the exterior. Remove from heat and place in the bowl of a food processor fitted with a metal blade. Process 10 times, or until the pâté is chunky smooth. Refrigerate, covered, for 3 hours to overnight. Serve at room temperature.
Compote
2. Place the shallot, cherries, Merlot, thyme, and salt in a small saucepan. Bring to a boil over high heat and reduce by half, about 4–5 minutes. Add the orange juice, lemon zest, and cloves. Bring to a simmer over medium heat and cook, uncovered, until the liquid has reduced to 1/4 cup (60 ml) and the cherries are soft and breaking apart, about 20 minutes. Remove from heat. Discard the thyme. Mash with a manual masher (Basic Mashing Tools) until coarsely smashed and puréed. Refrigerate, covered, for 3 hours to overnight. Serve at room temperature.