Duck Liver Pate Recipe

Inspired by Antico Nuovo

Time1h

Serves6

saba

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Duck Liver Pâté

1 1/8 lb (500 g) Duck liver

7.05 oz (200 g) Unsalted butter

2 units Shallots

2 units Garlic cloves

3 3/8 tbsp (50 ml) Brandy or cognac

0.42 cup (100 ml) Heavy cream

1 tsp Fresh thyme

to taste Celtic sea salt

to taste black pepper

1 units Bay leaf

Method

Preparation Instructions

Prepare the Duck Liver

Clean the duck liver by removing any connective tissue and veins. Rinse under cold water and pat dry with paper towels.

Sauté Aromatics

In a skillet, melt 50g of butter over medium heat. Add finely chopped shallots and minced garlic, sauté until translucent and fragrant (about 3-4 minutes).

Cook Duck Liver

Add the cleaned duck liver to the skillet and cook for about 3-5 minutes until browned, but still slightly pink inside. Add brandy or cognac and let it flame out or cook off for about 1-2 minutes.

Blend the Mixture

Transfer the liver mixture to a food processor. Add remaining butter (cut into pieces), heavy cream, thyme, bay leaf, salt, and black pepper. Blend until smooth and creamy.

Chill the Pâté

Transfer the mixture into a terrine or serving dish. Smooth the top and cover with plastic wrap. Refrigerate for at least 4 hours or overnight to allow flavors to meld and the pâté to set.

Serve

Remove from the refrigerator, let sit at room temperature for about 20 minutes before serving. Serve with toasted bread or crackers.