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Chicken & Duck liver pate



  • 250 g chicken livers, washed, sinew removed
  • 250 g duck livers, washed, sinew removed
  • 60 ml Chambord berry liqueur (or sherry)
  • 60 ml port
  • 60 ml cognac or brandy
  • half a bunch of fresh thyme
  • 1/2 onion
  • 1 clove garlic
  • 40 g Ghee
  • salt & pepper to taste
  • 2 tbsp Ghee
  • Extra Ghee

Recipe's preparation

  1. Clean & wash the livers, put in a bown and cover with liqueur, port and cognac. Marinate in the fridge for at least 2 hours.

    Put the livers into TM basket over the TM bowl and let all the alcohol drain for  5 minutes. Remove the TM basket with livers and set aside in a bowl. Add thyme in TM bowl and cook the fluid for approximately 8 minutes on speed 3 at Varoma Temperature to reduce its volume by about half. . Set aside.

    Place garlic and onion into TM bowl and chop for 4 seconds on speed 7, scrape down bowl with spatula and chop again for 4 seconds on speed 7. Scrape down bowl again. Add 40g ghee and saute for  3 minutes at 100C on speed 1.

    Add livers, reduced alcohol, salt, pepper, 2 tbsp of ghee. Chop for 10 seconds on speed 7. Cook for 5 minutes  at 100C on speed 4.

    Place in a dish and cover with thin layer of melted extra ghee. Keep in the fridge.


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This recipe was inspired by the EDC Chicken Liver Pate, a Chicken Liver Parfait recipe and Maggie Beer.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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