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1
Cover the chicken livers with milk and let sit refrigerated overnight to leach out any possible bitterness.
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2
Melt 1 tablespoon of butter in a pot and add the onion, garlic, and thyme, sauteing on low heat until the onion has softened.
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3
Add the brandy and port or Grand Marnier and carefully flambe until all the alcohol has evaporated out.
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4
Simmer a few minutes for the sauce to reduce. Remove the onions and set aside.
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5
Using the same pot, melt another 1 tablespoon of butter. Saute the well-drained livers for 4 minutes. They should be done inside and rosy colored outside. Cut 1 in half to make sure it is done, being careful not to overcook.
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6
In a blender, add the onions, livers, 100 grams of butter, and a pinch of nutmeg, and blend until a pate forms.
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7
Press the pate through a mesh sieve to catch any chunks, ensuring a creamy pate.
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8
Pour the pate into 3 containers. Top each container with 25 grams of melted butter and a few black peppercorns for decoration and let cool.
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9
For the marmalade, melt the olive oil in a pot, add the onions, and salt and pepper to taste. On very low heat, saute for about 10 minutes until the onions are soft.
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10
Add the port and vinegar and simmer another 10 to 15 more minutes, or until all the liquid has evaporated out.
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11
Add the sugar and simmer another 5 minutes.
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12
The marmalade and pate will be good for several days in the refrigerator.
