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:
- 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.
- 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
- 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.
- 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.
- 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.
- Strain the Mixture (optional):
- For an extra smooth texture, press the mixture through a fine sieve or strainer into a bowl.
- 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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