Duck Pâté Recipe
Served with toasted brioche and red onion chutney
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 Pâté Ingredients
Method
Preparation Directions
- 1
Prepare the Duck Mixture
In a large skillet over medium heat, melt 50g of the butter. Add the shallots and garlic and sauté until soft and translucent, about 3-4 minutes. Remove from heat and let cool slightly.
- 2
Blend the Ingredients
In a food processor, combine the duck breast, duck liver, sautéed shallots and garlic, thyme, cognac, salt, and black pepper. Blend until smooth, scraping down the sides as needed.
- 3
Add Butter
With the food processor running, gradually add the remaining butter until fully incorporated and the mixture is creamy.
- 4
- 5
Chill the Pâté
Refrigerate the pâté for at least 4 hours, or overnight, to allow the flavors to meld and the pâté to set.
- 6
Prepare the Brioche
When ready to serve, preheat the oven to 180°C (350°F). Place brioche slices on a baking sheet and toast in the oven until lightly golden, about 5-7 minutes.
- 7
