Directions

1. 1

   Heat 1/4 cup of the melted poultry fat in a large skillet over medium heat. Add the diced onion and cook, stirring often, for 10–15 minutes until deeply browned and caramelized. Transfer the caramelized onions to a paper towel-lined plate to drain and cool.

2. 2

   Return the skillet to medium-high heat. Add the chicken livers in a single layer and season with salt and black pepper. Cook, stirring gently, for 4–6 minutes, until the livers are cooked through but still faintly pink at the very center (internal temperature 165°F minimum for poultry). Deglaze any flavorful bits with a splash of water, then remove from heat and allow to cool slightly.

3. 3

   Place the hard-boiled eggs in a food processor and pulse until coarsely broken. Add the cooled cooked livers with all pan juices, the caramelized onions, red wine vinegar, fortified wine, cayenne pepper, and the remaining 1/2 cup melted poultry fat. Process until completely smooth and creamy. Taste and adjust seasoning with additional salt and pepper as needed.

4. 4

   Scrape the pâté mixture into a terrine, decorative bowl, or mold. Smooth the surface and refrigerate for at least 3 hours or until firm.

5. 5

   Make the port aspic: Pour 2 tablespoons of port wine and the water into a small bowl. Sprinkle the gelatin over the liquid and let sit undisturbed for 5 minutes to bloom.

6. 6

   In a small saucepan, gently warm the remaining 1/2 cup port wine with the sugar and allspice over low heat, stirring just until the sugar dissolves. Pour the warm port mixture over the bloomed gelatin and stir constantly until the gelatin is completely dissolved and the mixture is homogeneous. Remove from heat and let cool to room temperature (tepid).

7. 7

   Pour the cooled aspic slowly over the back of a spoon held just above the chilled pâté to gently coat the surface without creating indentations. Refrigerate until the aspic is set, at least 1 hour, before serving.