Peel and half the shallots then add to the mixing bowl along with the garlic, juniper berry, nutmeg and half of the thyme. Turbo for 5 seconds. Scrape down the sides.
Add the orange zest with half the oil then sauté mode for 5 minutes to release the flavors. Stir with the spatula after cooked. While the spice mix cooks, prepare your chicken livers by removing the excess fat and sinew.
Scrape down the sides then add the remaining oil. Place the chicken livers into the mixing bowl and cook for 5 minutes.
Stir the livers well with the spatula and cook again for 5 minutes. There should be a little bit of pink left inside the middle of the liver.
Remove the livers and shallots as much as possible, then add your brandy and cream. Reduce the cream and brandy for 2 minutes.
Add your liver mix back in, then blend everything until smooth for 10 seconds / speed 8.
Whilst hot add half of the cold butter then process again for 10 seconds / speed 8.
Pass through a sieve and place in a cling film lined mold, allow to chill down in the fridge for at least 3 hours.
Once the pate is set, add the remaining butter to the mixing bowl along with the remaining thyme, allspice and zest from half an orange. Melt the butter for 2 minutes / 215°F|100°C / speed 2 / stir.
Pour over the butter onto the pate allow to set before slice the pate with a hot knife and serve with crackers.
Enjoy your dish!
