Start by rinsing the liver very well in cold water. Remove any tough connective tissues and then slice into 2-inch pieces. Place in a bowl and cover with milk. Then set it aside in the refrigerator for a minimum of 2 hours or overnight.

After the liver has soaked, remove from milk and pat dry with a paper towel. Season with salt and pepper to taste.

Set a large pan on medium heat and add 2 tbsp of bacon fat.  When the bacon fat has melted add shallots and sauté for about 3-4 minutes or until caramelized, continuously stirring. Then add garlic, rosemary, thyme, and herbs de provence and continue to sauté for about 1 minute.

If the pan is too dry add 1 tbsp of bacon fat. Then add liver to the pan and cook until lightly browned on the outside, with a slightly pink inside, about 3-4 minutes. 

*Note Liver tends to cook quickly so be careful not to overcook.

Pour in cognac to deglaze the pan and let the alcohol cook off for about 1 minute. 

Then remove from heat and stir in dijon mustard and lemon juice. Let cool to room temperature.

In a food processor (or blender) add liver mixture and 1 tbsp of butter. Blend until smooth.

Then add cream and blend for a few more seconds. Pour into ramekins or preferred dish.

It’s optional to layer the top of the pate with clarified butter (butter without the milk solids) to help preserve your pate, but not required. It can be stored in the refrigerator for up to one week or stored in the freezer for up to 3 months.

Spread it on bread or crackers and pair it with your favorite cheese or marmalades.