Liver Pate

This recipe is from this cookbook, the author has a blog here.

Ingredients:
1 pound fresh chicken livers
1/2 cup port wine
8 dried black Mission figs
8 tablespoons (1 stick) unsalted butter, diced
2 small shallots, minced
1 garlic clove, minced
1 teaspoon fresh thyme / 1/2 teaspoon dried thyme
2 bay leaves
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper

1. Rinse the livers under cold water, drain, and remove any white
strands. Pat dry with paper towels. Combine the livers and port in a
small salad bowl. Cover and refrigerate for 2 hours. Set a fine-mesh
sieve over a second bowl and pour the livers and marinade into the
sieve, reserving the marinade.

2. Wash the first bowl you used. Put the figs in the bowl, cover
with hot water, and let stand as you go on with the recipe.

3. Melt 2 tablespoons of the butter in a large skillet over medium
heat. Add the shallots and garlic and cook for 3 minutes, until
softened and fragrant. Add the livers, thyme, bay leaves, salt, and
pepper, and cook for 4 minutes, flipping the livers halfway through,
until the livers are browned on the outside, but still pink inside.
Add the reserved marinade, turn the heat up to medium-high, and cook
for 6 to 8 minutes, until most of the liquids have evaporated and the
livers are browned all over but still tender. Remove from heat,
discard the bay leaves, and let cool for 5 minutes.

4. Transfer the liver mixture to a food processor and process until
puréed. Add the remaining butter and pulse until smooth. Drain the
figs, pat dry with paper towels, cut in 1/4-inch pieces, and fold into
the liver mixture. Taste and adjust seasoning.

5. Pack into two 1-cup glass jars, making sure there are no pockets
of air. Place a small piece of plastic wrap directly on the surface
of the terrine, close the jars tightly, and refrigerate for at least 6
hours, and preferably overnight.

6. Bring to just under room temperature and serve. The terrine will
keep for up to 4 days, chilled, its surface covered with plastic wrap.

Variations: The terrine can be made with other dried fruits,
especially prunes and apricots. You can include walnuts or hazelnuts
in addition to, or instead of, fruit. For a chunkier texture, reserve
a few of the cooked livers before you purée the mixture: chop them
roughly, and fold them in as you add the fruits or nuts.

My notes:
- You don't have to dice up the butter - cutting into chunks is fine
- I don't dice the shallots or garlic, just slice it, because it gets
puréed in the food processor anyway
- I haven't had any thyme (hardy har har) on hand, but it's good
without it
- I don't wash the bowl - I just mess up more bowls