Rustic Chicken & Duck Liver Pâté

Rich in iron and with a silky texture, this pâté is spectacular and relatively easy to make. It’s been on the menu at Gjelina since day one. We sometimes serve it on its own next to a pile of pickles and toast. We also use it as a filling for agnolotti, and as a filling in sandwiches to riff on the idea of a banh mi. I love it smeared on grilled bread alongside a bitter-sharp leafy salad. New employees at Gjelina often claim to not like liver, but they inevitably convert once they get prope