Chicken Liver Pâté with Pear and Sage (AIP/Paleo)
Prep time
Cook time
Total time
This recipe is AIP elimination-phase friendly
Recipe type: Starters and Snacks
Serves: 5-6
  • 450g / 1 pound chicken livers
  • 1 onion
  • 4 cloves garlic
  • 120g bacon or speck
  • 10-12 fresh sage leaves
  • 1 pear
  • 4 tablespoons duck fat
  • ½ teaspoon salt (+ more for seasoning)
  • 1 tablespoon red wine vinegar
  1. Start by completing your mise en place (which is just a fancy chef word for preparing your ingredients). Clean and trim your chicken livers. Peel and finely chop your onion and garlic cloves. Roughly chop your bacon and sage. Core and chop your pear.
  2. In a large frying pan, heat half your duck fat over medium heat. Add the bacon and onion. Saute over until onion is translucent, about 7-8 minutes. Add chopped garlic and cook, stirring for a minute before adding pear and sage leaves. Cook this for another 5 minutes, stirring occasionally.
  3. Carefully transfer the mixture to your food processor or blender
  4. Heat the remaining duck fat. Add livers one-by-one, allowing space between each. Cook for 2-3 minutes before flipping over. The livers are cooked when they are a lovely caramelised colour on the outside and still pink on the inside.
  5. Transfer the pan contents to your food processor.
  6. Place the pan back on the heat and add vinegar. Give the mixture a good stir to release any sticky bits in the bottom of the pan. Add the contents of the frying pan to your food processor along with half a teaspoon of salt.
  7. Mix thoroughly. I scrape the sides of my food processor and mix again to ensure a smooth consistency.
  8. Taste for seasoning. Hold yourself back from eating too much! Spoon into ramekins and refrigerate.
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