Mix the QimiQ Marinade with the water and salt and marinate the livers for 2 hours. Remove from the marinade and pat dry.
Mix the QimiQ Marinade with the water and salt and marinate the livers for 2 hours. Remove from the marinade and pat dry.
Saute the shallots and garlic in butter over a medium heat.
Deglaze with the port wine, reduce and set aside.
Heat the grapeseed oil and add the chicken livers. Cook until medium, about 4-6 minutes.
Place the hot chicken livers into a food processor with the shallot/garlic mixture and puree. Gradually add the cold butter a little at a time.
Run the mixture through a chinois until smooth.
Whisk the QimiQ Classic smooth and fold into the chicken liver mixture.
Chill the pate for about 4-6 hours, before serving.