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Virginie Martocq’s Faux Gras. Food styling by Ashley Denton/Judy Inc. ( Prop styling by Alanna Davey.

Peter Chou/The Globe and Mail

Servings: 12 to 20


1 cup white wine

1 lb fresh chicken livers

1/4 tsp white pepper

1/8 tsp clove

1/8 tsp nutmeg

1/8 tsp ginger

2 tbsp port

Salt to taste

1 1/2 sticks butter at room temperature


Bring white wine to a boil in a sauce pan. Add the livers, return liquid to a boil and let the livers cook for 3 minutes. Drain the liquid from the pan and set aside to cool.

To make the spice mix (or quatre épices) for the pâté, combine the white pepper, clove, nutmeg and ginger.

Bit by bit, add the livers along with the port, 1/4 tsp of the spice mix, salt and butter to a blender and process until smooth. Pour into a mould, cover and refrigerate overnight. (The remaining spice mix will keep indefinitely for another use.)

Place the mould in a warm-water bath to help loosen the pâté, then invert it onto a plate. Serve cold on toasts or slices of French bread.

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