Servings: 8 to 10 as a starter or appetizer
The secret to cooking chicken livers, or any liver, is to avoid overcooking which will make them tough. You want the livers to be pink on the inside.
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Put the flaxseeds in a medium bowl and pour in enough water to just cover them. Put the mixed seeds in another medium bowl and pour in enough water to just cover them. Let the seeds soak at room temperature until the flaxseed water appears gelatinous, 8 to 16 hours.
Drain and rinse the mixed seeds and add to the flaxseeds and their liquid. Mix well and drain the entire mixture again, without rinsing, to remove any excess liquid. Transfer the seed mixture back to a bowl and stir in the cumin seeds and salt.
Position a rack in the center of the oven and heat the oven to 200°F. Line a large rimmed baking sheet with a silicone baking mat (parchment and waxed paper will not work here).
With a silicone spatula, thinly spread the seed mixture to the edges of the mat. Bake, flipping the cracker sheet halfway through, until the center feels dry to the touch, 4 to 4½ hours. Remove from the oven and sprinkle with more salt to taste while still warm. When cool, break the cracker sheet into uneven pieces and set aside or store in an airtight container for up to 5 days.
Put the livers on a paper towel and pat dry to remove excess moisture. Season all over with salt and pepper.
Heat 1 Tbs. of the duck fat in a 12-inch skillet over high heat until it’s shimmering hot. Working in batches, add the livers to the pan in a single layer and leave undisturbed until browned, about 1 minute. Flip and brown on the other side, about 1 minute more. Transfer to a plate and set aside to cool. Repeat with the remaining livers.
To the same pan, add 1 Tbs. of the duck fat, the onions, and garlic. Season generously with salt and pepper. Cook over medium-high heat, stirring often, until golden, 5 minutes. Stir in the sausage and cook until lightly browned, 3 minutes. Stir in the parsley, paprika, thyme, and bay leaf.
Add the brandy and cook, stirring, until almost evaporated, 1 minute. (Careful, the brandy may flare up.)
Remove from the heat and stir in remaining the 1 Tbs. duck fat, the chicken livers, and any juices on the plate. Discard the bay leaf and let the mixture cool slightly, about 10 minutes. Transfer to a food processor and pulse until finely chopped.
Combine all the ingredients in a large bowl. Refrigerate until completely chilled and the flavors have melded, at least 2 hours. Remove from the refrigerator about 15 minutes before serving and toss.
Recipe adapted from Moveable Feast with Fine Cooking.
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