Chicken Liver and Grand Marnier Pâté

Oh my, this was delicious. Of course you shouldn’t make this on the day you’re planning to serve it. And I was surprised how little chicken livers cost me.

Edited to add: Try to use a bowl or container not higher than a 3-4 cm, otherwise you'll end up with too little surface area to spread out the oranges and jelly.

When I fried the livers they lost a lot of juices. I tried to catch the juices so that the liver would continue to fry, not cook, and kept the juices to add them later again. Don't worry that the pate could become too moist/liquid if you add all the juices, it won't - I added only half of the juices and the pate could have been slightly softer/moister.

Served on Christmas Day 2006 and Easter Sunday 2011