Chicken and turkey liver pâté

Ingredients

• 300 g chicken and turkey liver
• 400 g chicken and turkey breast
• 2 egg yolks from 2 eggs
• 1 medium onion (150 g)
• 4 garlic cloves
• 3 tablespoons butter
• 3 tablespoons olive oil
• 1 level teaspoon paprika
• 1/8 teaspoon nutmeg
• 1 teaspoon Sichuan pepper seasoning
• 1 bay leaf
• 1 tablespoon cognac
• 3 tablespoons wine
• 1 medium boiled or baked potato (150 g) optional
• 20 g bacon optional
• 1 teaspoon salt
• 100 g butter
• 100 g sour cream with at least 20% fat

Preparation

1. Remove the membranes from the livers and pat them dry along with the chicken and turkey breast using paper towels. Cut the meat into small pieces; chop the onion and garlic. 2. Boil the eggs for 10 minutes, until the yolks are firm. Cool them under running water, then set the yolks aside. 3. Melt 3 tablespoons of butter in 3 tablespoons of olive oil in the same saucepan. Add the breast and onion and cook for 5 minutes, then add the garlic and cook for 1 minute more; the pieces of meat will turn whitish. 4. Add the livers and cook for 4 minutes, stirring, until lightly browned on the outside. Add the paprika, nutmeg and Sichuan pepper seasoning. 5. Add the cognac, wine and bay leaf. Simmer for 5 minutes, until the liquid has reduced. Remove the bay leaf and leave the mixture to cool for 20 minutes. 6. Add the boiled or baked potato, bacon and egg yolks to the saucepan. Blend with an immersion blender, then mix in the salt, 100 g of butter and the sour cream. Cover and refrigerate the pâté for 2 hours before serving.