Chicken Liver Pâté

• 1 stick unsalted butter, divided
• 1 large shallot, chopped
• 2 garlic cloves, chopped
• 1 pound chicken livers, separated into lobes, trimmed and rinsed
• 3/4 teaspoon quatre epices (French four-spice blend)
• 3 tablespoons Cognac
• crackers or baguette toasts

1. Heat 2 tablespoons butter in a 12-inch heavy skillet over medium heat until foam subsides. Add shallot and garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes.
2. Pat livers dry and add to skillet. Cook over medium-high heat, turning once, until browned and just pink inside, about 4 minutes total. Add quatre epices, 1 teaspoon salt, and 1/2 teaspoon black pepper and cook, stirring, 30 seconds.
3. Add Cognac and tilt skillet over gas burner to ignite (or ignite with a long match; use caution as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside.
4. Transfer mixture to a food processor and pulse, adding remaining 6 tablespoons butter, 1 tablespoon at a time, until smooth. Transfer to a bowl and chill, surface covered with plastic wrap, until set, about 3 hours. Let stand at room temperature about 15 minutes before serving.

unsalted butter, shallot, garlic, chicken livers, quatre uepices, cognac, crackers

Taken from www.epicurious.com/recipes/food/views/chicken-liver-pate-358038 (may not work)