5tablespoonsduck fat or ghee, room temperature, divided
1lb.chicken livers,cleaned from sinew
1teaspoonDiamond Crystal kosher saltor ½ teaspoon sea salt
Melt 1 tablespoon duck fat over medium heat in a large skillet. Add the livers and the onions. Cook the livers 2-3 minutes on each side, just until no longer raw – center should be pink. Transfer the cooked livers and onions to your food processor’s bowl, leaving any liquids in the skillet.
Add the brandy to the skillet. Cook on high until it’s reduced to 3 tablespoons, about 1 minute. Use a rubber spatula to transfer the skillet contents to the food processor.
Add the heavy cream, kosher salt, allspice, black pepper and dried thyme to the food processor bowl. Cover and process on high about 1 minute, until the liver turns into a smooth paste.
Add the remaining duck fat and process again, until well-incorporated. Continue to process 1 more minute, until light and fluffy.
Divide the mixture evenly among four individual containers (such as small jars or ramekins). Cover and refrigerate for at least 2 hours before serving. If refrigerating overnight, remove from fridge 1 hour before serving.