How to make a Duck Liver Pâté

Preparation and Cooking Times

• Preparation Time: 15-20 minutes (excluding optional liver soaking time)
• Cooking Time: 15-20 minutes
• Chilling Time: At least 4 hours, preferably overnight

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Equipment:

• Large Mixing Bowl: For combining the ingredients.
• Measuring Cups and Spoons: To measure out ingredients accurately.
• Sharp Knife: For chopping and preparing meats and other ingredients.
• Cutting Board: For safe chopping and cutting.
• Food Processor or Meat Grinder: To finely chop or grind the meats.
• Mixing Spoon or Spatula: To mix ingredients thoroughly.
• Pâté Mold or Terrine Dish: Specifically designed for making pâté; a loaf pan can also work.
• Plastic Wrap: To cover the pâté mixture during chilling.
• Baking Sheet: To place the pâté mold on during baking to catch any drips.
• Roasting Pan: For a water bath to ensure even cooking.
• Aluminum Foil: To cover the pâté mold during baking.
• Instant-read Thermometer: To check the internal temperature of the pâté.
• Heavy Weight or Press: To press the pâté down as it cools, ensuring a firm texture.
• Refrigerator: For chilling and setting the pâté.
• Serving Platter or Board: To present the pâté when ready to serve.
• Bread Knife: For slicing the pâté. A separate one for the bread mind you!

Ingredients:

• 1 lb (450g) duck livers, cleaned
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup (120ml) heavy cream
• 1/2 cup (120ml) unsalted butter, at room temperature
• 1/4 cup (60ml) brandy or cognac
• 2 tablespoons olive oil
• 1/2 teaspoon ground allspice
• Salt and black pepper, to taste
• Fresh herbs (e.g., thyme or parsley) for garnish (optional)

Preparation:

1. Clean the Duck Livers:
   • Remove any connective tissue and veins from the duck livers.
   • Rinse them under cold water and pat dry with paper towels.
2. Marinate the Livers (optional):
   • Place the livers in a bowl and cover with milk. Let them soak for 1-2 hours in the refrigerator. This step can help remove any bitter taste.

Cooking

1. Cook the Onion and Garlic:
   • Heat olive oil in a skillet over medium heat.
   • Add the finely chopped onion and cook until soft and translucent, about 5-7 minutes.
   • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
   • Remove from heat and set aside.
2. Cook the Duck Livers:
   • In the same skillet, add a bit more olive oil if necessary.
   • Add the duck livers and cook over medium-high heat for about 3-4 minutes on each side until they are browned but still slightly pink inside.
   • Remove from heat and let cool slightly.
3. Blend the Ingredients:
   • In a food processor, combine the cooked duck livers, sautéed onion and garlic, and brandy or cognac. Process until smooth.
   • Add the softened butter, heavy cream, ground allspice, salt, and pepper. Process again until the mixture is smooth and creamy.
4. Strain the Mixture (optional):
   • For an extra smooth texture, press the mixture through a fine sieve or strainer into a bowl.
5. Chill the Pâté:
   • Transfer the pâté mixture to a pâté mold, terrine dish, or small bowls. Smooth the top with a spatula.
   • Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the pâté to firm up.

Serving

• Garnish with fresh herbs if desired.
• Serve chilled with toasted baguette slices, crackers, or fresh bread.