Total Time
24hrs 15mins
Prep 15 mins
Cook 24 hrs

This is from Tyler's Ultimate. I love pate, but I'm the only one in the house who will eat it, so up until now, I've never made it myself. This recipe looked so approachable for a normal home cook, that I decided I could do it. I hope you will too! Prep time is hands-on time, Cooking time is chilling in the fridge.


  1. Rinse the livers and pat dry.
  2. Cover with the Port, and chill for 2 hours.
  3. Melt 3 tablespoons of the butter in a medium skillet.
  4. Add the shallots, garlic, and thyme. Cook over medium low heat, stirring, until softened but not browned, about 3 or 4 minutes.
  5. Remove the livers from the Port (reserve the Port) and add to the skillet. Continue to cook, without browning, until the livers just start to change color, another 3 to 4 minutes.
  6. Add the Port and simmer for 2 minutes.
  7. Place the liver mixture in a blender, and puree until smooth.
  8. Add 3 more tablespoons of butter, and puree again until smooth.
  9. Add the cream, and pulse until it is incorporated.
  10. Season with salt and pepper.
  11. Spoon into a 3 cup container (terrine, loaf pan, mason jar) and smooth the surface of the pate.
  12. Chill for 1 hour, until it just starts to firm up.
  13. Melt the remaining butter, and pour over the top of the pate, covering it completely.
  14. Refrigerate overnight or up to a week.
  15. Serve on toasted baguette slices or other crusty bread.
Most Helpful

Very delicious! I can't keep many foods down due to multiple stomach surgeries but this is fantastic!

Ms_Misty57 February 01, 2015

I've tried other recipes - but this one is the best. The liver Port combo sets this recipe in a class of it's own. Classic and always a crowd pleaser. I make a double batch for gifting - small delicious ramekins of appreciation. I skip the butter topping as another reviewer mentioned - it never lasts long enough to need to need an air tight seal.

RainmakerMN August 09, 2013

This is just delicious. Port goes so well with chicken livers. The butter layer is not really needed - it is an old way of preserving pates when they were stored in a cold pantry. I just lay a piece of plastic wrap right on the pate, that seals out the air just as well. You could list that second half of the butter as an optional ingredient, Ingrid, and reduce the calorie/fat count. I divide pates such as this among a number of small ramekins, just the right size for a little appetizer - or for my lunch today.

duonyte September 22, 2011