Pâté De Chef Recipe
Indulge in our Pâté de Chef, a masterfully crafted delicacy that blends rich, savory flavors with a smooth, velvety texture. Made with a selection of premium meats and aromatic herbs, this exquisite pâté is served with crusty artisan bread and a tangy house-made chutney, making it the perfect starter for any culinary adventure. Elevate your dining experience with this timeless classic that promises to delight your palate.
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.
Pâté Ingredients
Method
Preparation Steps
- 1
Sauté the Aromatics
In a skillet over medium heat, melt half of the unsalted butter. Add the finely chopped shallots and minced garlic, and sauté until translucent.
- 2
Cook the Duck Liver
Add the duck liver to the skillet and sear for about 3-4 minutes on each side until browned but still pink in the center. Pour in the brandy and let it cook for an additional minute.
- 3
Blend the Mixture
Remove the skillet from heat and let it cool slightly. Place the liver mixture into a food processor. Add the remaining unsalted butter, heavy cream, thyme, salt, and black pepper. Blend until smooth.
- 4
- 5
Chill
Refrigerate for at least 4 hours or overnight to set. Serve chilled with crusty bread or crackers.
