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1
Combine onion, garlic, thyme sprigs, vinegar, brandy and port in small saucepan. Bring to a boil. Reduce heat to low; simmer, uncovered, about 10 mins or until reduced by about three-quarters. Strain port mixture into bowl (you will need 3/4 cup strained liquid); discard solids. Cool.
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2
Meanwhile, discard sinew from livers; pull lobes away from connecting tissue.
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3
Preheat the oven to 325u00b0F. Grease metal or glass 6-cup loaf pan. Line bottom and sides with parchment paper, extending paper over sides.
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4
Melt 3/4 cup of the ghee in small saucepan.
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5
Blend or process livers, port mixture, oregano and eggs about 3 mins or until smooth. Gradually add warm ghee in a thin, steady stream; blend until combined. Season. Strain mixture through a very fine sieve into a large bowl, pressing down on solids; discard solids.
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6
Pour liver mixture into prepared pan. Place pan in tea towel-lined large baking pan; pour in enough boiling water to come halfway up sides of loaf pan.
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7
Bake for about 20 mins or until top is firm and temperature of pate is 160u00b0F. Remove pate from baking pan. Cool on wire rack 1 hour.
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8
Melt remaining 1/3 cup ghee in small saucepan; stir in thyme leaves. Pour mixture over pate. Cover; refrigerate.
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9
For the sourdough wafers, preheat oven to 400u00b0F. Melt ghee in small saucepan. Slice bread thinly on an angle. Brush one side of bread with ghee; place on baking pans. Sprinkle with salt. Bake about 3 mins or until lightly browned and crisp.
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10
To unmold pate, rub sides of loaf pan with a hot cloth. Run a hot knife around sides of pate. Invert pate onto cutting board; remove lining paper. Cut pate into thick slices. Serve with sourdough wafers, cornichons and watercress.
