Heart & Trotter Sous Vide Chicken Liver Pâté

Instructions

Preheat large skillet over medium-high heat. Cook bacon until fat renders and meat is browned. Add onions and shallots to sauté until translucent. Add port, wine, and brandy to deglaze the pan. Bring to a simmer before removing from heat and let the mixture cool for 15 minutes.

Strain solids from liquid with a fine mesh strainer into a blender. Add chicken liver, eggs, salt, and pepper and emulsify until it is the consistency of a smooth mousse.

Divide mousse evenly into 4 8-ounce Mason jars. Cover jars and sous vide at 155° for 90 minutes, or until pâté temperature hits 155°.  Remove jars to chill in an ice bath.

Mix melted clarified butter with fresh parsley and thyme. Remove covers from jars and top off each jar with a butter layer about 1/8–1/4 inch thick. Replace lids.

Keep sealed and refrigerate until ready to serve, up to two weeks.