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1
Combine livers and milk in a medium bowl and refrigerate for 2 hours.
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2
Meanwhile, place port and bay leaf in a small saucepan over medium heat and bring to a simmer.
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3
Let simmer until reduced to 2 tablespoons, about 25 minutes.
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4
Discard bay leaf; set reduction aside.
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5
Drain livers (discarding the milk), pat dry with a paper towel, and remove the tough cartilage and veins.
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6
Set aside.
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7
Melt 3 tablespoons of the butter in a medium frying pan over medium heat until foaming.
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8
Add shallots and cook, stirring often, until softened, about 3 minutes.
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9
Increase heat to medium high, add chicken livers, thyme, salt, and pepper and cook, stirring occasionally, until livers are browned but still slightly pink in the center, about 5 minutes.
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10
Meanwhile, melt the remaining 5 tablespoons butter; set aside.
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11
Transfer livers and shallots, along with any pan juices, to a food processor fitted with a blade attachment.
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12
Add reserved port reduction and vinegar.
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13
Turn on the processor, pour the melted butter in through the feeder tube, and continue processing, stopping to scrape down the sides with a rubber spatula as needed, until smooth, about 2 minutes.
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14
Transfer the mixture to a medium-mesh strainer (do not use a fine-mesh strainerthe weaving is too tight to allow the pate to pass through) set over a medium bowl.
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15
Using a rubber spatula, press the mixture through.
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16
(It will take some work but will pay off in smooth, creamy results.)
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17
Discard the solids remaining in the strainer.
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18
Taste the pate and season with additional salt or pepper as needed.
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19
Transfer the pate to a 12-ounce ramekin or divide between 2 (6-ounce) ramekins.
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20
Smooth the top, cover with plastic wrap (pressing it directly onto the pates surface), and place in the refrigerator until firm, about 3 hours.
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21
Store tightly covered in the refrigerator for up to 3 days.
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22
Before serving, let stand at room temperature until soft and spreadable but still chilled, about 30 to 45 minutes.
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23
While the pate comes up to temperature, make the crostini and salad.
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24
Heat the oven to 350 degrees F and arrange a rack in the middle.
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25
Arrange the bread slices on a baking sheet in a single layer (do this in batches if needed).
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26
Bake until toasted, about 10 to 15 minutes.
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27
Repeat with any remaining slices.
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28
Place the capers and mustard in a medium bowl, season with salt and pepper, and whisk to combine.
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29
Slowly drizzle in the oil while constantly whisking.
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30
Add the lettuce and toss to combine.
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31
Serve immediately with the pate and crostini.
