Since a long time ago this liver pâté recipe from an old issue of the Gourmet magazine has become a staple in our house. It makes a lot, but since it keeps so well and can be frozen I prefer to make a bigger batch. It’s nice to give a little ramekin to your guests to take home with them (it’s always appreciated and never declined).

I like to pair the pâté with sweet and spicy walnuts and figs poached in red wine. The taste combo is unbelievably good and the presentation is very attractive.

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