3 kg chicken liver

1 kg butter

500 g truffle paste

2 large onions

1 garlic

400 g dried pears

500 g bacon

salt, pepper

200 ml honey with truffles

200 ml cognac

300 ml truffle-flavoured olive oil


Place the chicken liver, chopped onion, peeled garlic, dried pears, butter, and bacon into a baking pan. Cover the baking pan with aluminium foil and bake in the oven for 30 minutes at 200°C. Then, uncover the baking pan and bake for another 20 minutes. Stir occasionally.

When it is baked, add the truffle paste, truffle-flavoured olive oil, salt, pepper, honey, and cognac to the baking pan and stir. Mix everything in a food processor and pour through a strainer. Brush a mould with a thin layer of butter and fill it with the pâté; wait for it to cool. Serve with a fresh pear, drizzle with honey with truffles, and freshen up with leaves of young lettuce.

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