Chicken Liver Pâté Toasts

with Radishes

Serves 8-10

INGREDIENTS

 

For the pâté:

  • 1½ lb. chicken livers, trimmed of any dark or greenish spots
  • Milk, for soaking (optional)
  • 1 stick plus 2 Tbsp. (5 oz.) unsalted butter, cut into pieces
  • 3 Tbsp. finely chopped shallot
  • ¾ tsp. kosher salt
  • ⅛ tsp. freshly ground black pepper
  • ¼ cup cognac

For the toasts and garnishes:

  • 1 loaf crusty bread, sliced ¼ inch thick on a bias
  • Olive oil, for brushing
  • Kosher salt
  • A mix of colorful radishes such as watermelon, bravo, and green meat, very thinly sliced or shredded

Chicken Liver Pâté Toasts

with Radishes

INSTRUCTIONS

  1.   Make the pâté: In a medium bowl, add the livers and enough milk just to cover. Refrigerate until ready to use, up to a few hours. Drain well. (This step is optional.)
  2.   Set a strainer in a medium bowl and place it next to the stove. In a large skillet over medium-high heat, add 2 tablespoons butter. Once hot, add the shallot. Cook, stirring frequently, until softened, 2 minutes. Add the livers and raise the heat to high. Season with the salt and pepper and let cook, stirring occasionally, until brown on the outsides and slightly pink in the center, 3–4 minutes total.
  3.   Transfer the liver and shallot mixture to the strainer, then place the skillet back on the burner. Reduce the heat to medium-high, then quickly add the cognac to the skillet (stand back as it may sizzle). Let cook, stirring, until the cognac is reduced to about 1 tablespoon, about 1 minute. Turn off the heat.
  4.   In the bowl of a food processor, add the liver and shallot mixture (discard any juices). Add the cognac mixture and the remaining 8 tablespoons butter; process the pâté until smooth.
  5.   Using a spatula, transfer the pâté to one or more serving jars (mixture will be runny). Cover with plastic wrap, resting the wrap against the surface of the pâté if desired to avoid a film forming. Chill until set, 1–2 hours. (Pâté can be stored overnight at this point.)
  6.   When ready to serve, make the toasts: Preheat a grill pan to mediumhigh heat. Brush each piece of bread on both sides with a moderate amount of olive oil and season lightly with salt. Grill the bread slices in a single layer, turning as needed, until lightly charred and crispy, 7–8 minutes.
  7.   Remove the toasts and let cool slightly. Spread with a thin to moderate layer of pâté, then garnish with the radishes. Serve immediately.