In a frying pan over medium high heat, melt butter and add livers.

Season the livers with a generous pinch of kosher salt (approx. 1/2 teaspoon) and fry for about 5 minutes, turning often. 

After a few minutes, cut into the livers to check for doneness. You want the inside to still be slightly pink. 

Once done, transfer the livers to a blender or food processor. 

Leaving the pan on the heat, pour 1 tablespoon (15mL) of the Cointreau into it and scrape up any bits that stuck to the bottom. Scrape everything from the pan into the blender. 

Add the other tablespoon (15mL) of Cointreau, juice and zest of 2 clementines, the cream and spices to the blender.

Blend on high, stopping from time to time to scrape down the sides with a spatula, until everything is very smooth and emulsified. 

Taste and adjust seasoning if needed (Does it need more salt? More sweetness from clementine juice? More spice? Add small amounts at a time until you are happy).

Scrape the pâté out of the blender into a jar or serving vessel with a lid and press it down with the spatula so there are no air bubbles. 

Top with segmented clementine slices (watch a Youtube video on how to segment citrus if you aren’t sure) and refrigerate covered for at least 2 hours so the pâté will set. 

Serve as a spread for crackers or bread. The pâté will last, refrigerated for 3-4 days. Enjoy!