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:

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.
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