Jul 14 2026
Restaurants›Deuxave›Duck Liver Pâté Recipe

Duck Liver Pâté Recipe

Inspired by Deuxave
Time2h
Serves6

Toast Points, Vanilla Poached Pears, Muscat Grape Compote, Rhubarb Chutney

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Ingredients

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Duck Liver Pâté

Toast Points

Vanilla Poached Pears

Muscat Grape Compote

Rhubarb Chutney

Method

Duck Liver Pâté

  1. 1

    Prepare the Duck Liver

    In a skillet, melt 50g of butter over medium heat. Add shallots and garlic, sauté until translucent. Add the duck livers, cook until just browned. Deglaze with cognac, then remove from heat.

  2. 2

    Blend the Mixture

    Transfer the liver mixture to a food processor. Add the remaining butter, heavy cream, salt, pepper, and thyme. Blend until smooth.

  3. 3

    Chill the Pâté

    Transfer the pâté to a serving dish, cover, and refrigerate for at least 4 hours.

Toast Points

  1. 4

    Prepare the Toast Points

    Preheat the oven to 180°C (350°F). Brush baguette slices with olive oil and place on a baking sheet. Bake for 10-12 minutes until golden and crisp.

Vanilla Poached Pears

  1. 5

    Poach the Pears

    In a saucepan, combine water, sugar, and vanilla bean. Bring to a simmer, add pear halves, and poach for 15-20 minutes until tender. Remove pears and cool.

Muscat Grape Compote

  1. 6

    Prepare the Compote

    In a saucepan, combine grapes, sugar, and lemon juice. Cook over medium heat until grapes soften and juices thicken, about 10-15 minutes.

Rhubarb Chutney

  1. 7

    Cook the Chutney

    In a saucepan, combine rhubarb, onion, brown sugar, vinegar, ginger, and salt. Simmer for 20-25 minutes until thickened.

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