Duck Liver Pâté with Tokaji Aszú Jelly and Challah

Clean the duck liver, removing any veins or tough bits, then cut into 2-3 cm pieces. In a pan, melt 50g of butter over medium heat. Add the finely chopped shallots and cook until translucent (3-5 minutes). Add the minced garlic and cook for another minute until fragrant. Add the duck liver and cook for 3-5 minutes until lightly browned on the outside but still pink inside. Deglaze with cognac or brandy, scraping up any browned bits from the bottom of the pan, and let it simmer for 1-2 minutes until the alcohol evaporates.

Transfer the liver mixture to a food processor. Add the remaining 150g of softened butter, heavy cream, salt, white pepper, and nutmeg. Blend until very smooth. For an extra silky texture, pass the mixture through a fine-mesh sieve. Pour the pâté into a terrine or individual ramekins. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2-3 hours, or until firm.

If using gelatin sheets, soak them in cold water for 5-10 minutes until softened. If using powdered gelatin, sprinkle it over 2-3 tbsp of cold Tokaji Aszú and let it bloom for 5 minutes. Gently heat the remaining Tokaji Aszú in a small saucepan over low heat; do not boil. If desired, add 1 tbsp of sugar and stir until dissolved. Squeeze excess water from the gelatin sheets and add them to the warm Tokaji Aszú, stirring until completely dissolved. If using bloomed powdered gelatin, add it to the warm Tokaji and stir until dissolved.

Once the pâté is firm, carefully pour a thin layer of the Tokaji Aszú jelly over the top. Return to the refrigerator and chill for another 2-3 hours, or until the jelly is set. When ready to serve, remove the pâté from the fridge and serve slices with fresh challah or brioche.