A chunky pate flavoured with Cognac and Madeira served with a spiced pear and raisin chutney and a slice of toasted brioche.
Wash the chicken livers under cold running water and dry on clean kitchen towel.
Slice the foie gras into 2cm thick slices.
Peel and dice the shallots, pick the thyme, melt the butter.
Season the livers and foie with salt and pepper.
Get a frying pan smoking hot, add the foie gras and get a nice golden colour on both sides, remove from the pan and put in a food processor.
Heat the pan again, add the oil then the chicken livers, colour, add the Cognac and flambe, add to the processor.
Add the shallots, thyme, and Madeira to the pan and reduce to a syrup, add to the livers.
Start to blend and add the melted butter.
Check the seasoning and transfer to a mould of your choice and refrigerate until chilled and set (preferably overnight).
Peel and dice the pears and onions, grate the ginger.
Bring the sugar and vinegar to the boil in a pan, reduce to a simmer and add the onions.
After 5 min a thick syrup should be obtained, add the rest of the ingredients.
Cook on a low heat for 30-45 min, stirring constantly.
Once the pears have softened, remove from the heat and allow to cool.
«Feel free to change out some of the livers with the offal of your favourite game bird and change the pears for the apples falling from the tree of your neighbours garden.»