1 cup walnuts
1/3 lb bacon, diced
2 medium or 1 large onion, diced
2 apples, peeled and diced
salt and pepper
1 1/2 lbs chicken livers
1/4 cup Armagnac
3 tablespoons butter, softened
In a large dry pan, toast the walnuts over medium-high heat about 3 minutes, until they are fragrant. Do not walk away, or the nuts are sure to burn and you'll have to start again. Pour the toasted nuts into the bowl of your food processor and set aside - don't grind them now or you'll end up with walnut butter.
In the same pan, cook the diced bacon until the fat begins to render, three or four minutes. Add the onions and apples, sprinkle with salt, and cook a few minutes more. Add the chicken livers and cook, stirring occasionally, until the livers are cooked through. Turn off the heat and pour the Armagnac into the pan, using it to scrape up some of the brown bits from the bottom. Don't let the Armagnac boil off - you'll want some of that liquid when you puree the pate.
Pour the contents of the frying pan into the food processor with the walnuts, add a pinch more salt and a good deal of pepper, and process until smooth. Let sit until mostly cool, then add the butter in small pieces and process again until smooth. Pour into a serving bowl or crock, cover tightly, and refrigerate several hours or overnight before serving.
bacon recipe courtesy of: Erika Kerekes, LA Cooking Examiner, October 5, 2009