This rich duck liver pâté is perfectly balanced with sweet apples and tart cranberries.
Remove all the butter from the refrigerator. Melt 4 tablespoons of butter in a large frying pan over medium heat.
Add the diced apples and shallots and sauté them until tender. Stirring occasionally. A little light color is okay but don't let them burn!
Add the cleaned duck liver and spices. Cook the livers just until they start to firm up.
Add the cognac and cranberries. Deglaze (scrape) the bottom of the pan and remove it from the heat. Let the liver mixture cool to room temperature.
Add the cooled liver mixture to your food processor. Reserve about 1/2 cup of cooked apple, shallot and cranberry aside.
Purée the mixture while adding small chunks of the remaining butter. Purée the mixture until smooth.
Add the reserved apple, shallot, cranberry mixture and pulse it in, leaving a few small chunks of fruit.
Taste the purée and add salt if needed. Remember it will taste less livery when chilled!
Scoop the pâté into small jars for storage. Top with melted clarified butter, cranberries and thyme if desired.
Refrigerate the pâté for at least 2 hours before serving.
Pâté tastes best if it allowed to soften at room temperature for at least 10 minutes before serving.