Method

• 1.
  Sauté onion, garlic and speck in a frying pan over medium-high heat with 2 1/2 tbs olive oil for 5-10 minutes or until the onion is caramelised. Deglaze pan with chicken stock, scraping base of pan, and add oregano leaves. Transfer to a bowl.

• 2.
  Wipe the pan clean, add remaining olive oil and place over high heat until hot. Add chicken liver and fry, turning halfway, for 4-6 minutes until browned and just firm, but pink on the inside. Add brandy, tilt pan to light it (if using a gas flame), or use a match, and flambé, stirring carefully for 1 minute or until the flames die out. Add onion mixture to the liver and stir for 1 minute. Season to taste with salt and freshly ground black pepper.
• 3.
  Remove from heat, cool slightly, then transfer to a blender or food processor. Blend, gradually adding the chopped butter until smooth and combined. Pass through a fine sieve, pour into a terrine mould and chill for 15 minutes.
• 4.
  Heat ghee in a small saucepan over low heat until melted, then carefully pour it over the top of the pâté to seal the surface. Top with thyme – it will set into the ghee as it cools. Cover the terrine with plastic wrap and refrigerate overnight to set. Pâté will keep refrigerated for a week.