Chicken Liver Pâté

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David Lebovitz


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3/4 cup (180g) melted chicken or duck fat

1 onion, peeled and diced

1 pound (450g) chicken livers

1 teaspoon salt

1 teaspoon freshly ground pepper

3 large hard-boiled eggs

2 teaspoon red wine vinegar

1 teaspoon whiskey, port, or sherry wine

pinch cayenne powder

2 tablespoons water

1/2 cup plus 2 tablespoons port wine (155g, total)

2 teaspoon sugar

1 teaspoon unflavored gelatin granules

pinch of ground allspice

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