Combine livers, butter and eggs and place in a bowl. Cover in plastic wrap, at warm kitchen temperature until everything is at room temp and the butter is nice and soft.
Preheat oven to 300º F.
In a small pan simmer brandy, port, shallots and thyme until almost all of the liquid has evaporated, but there's still enough left to pour. Pour it into the liver mixture.
Add seasonings and puree until completely smooth in a blender
Pass through a fine mesh sieve
Pour into a terrine mold
Place terrine in a larger roasting pan and fill the larger roasting pan with hot tap water so it reaches about 3/4 of the way up the terrine mold
Place in a 300º F oven and bake for about 35 minutes or until just set.
Remove and cool overnight in the fridge
To plate, scrape back the top crusty layer and scoop out a nice smooth scoop with spoon that's been heated under hot tap water. Serve with grilled crusty bread, radicchio, apple, wild honey and chillies.
