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Ingredients
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Pâté Ingredients
Brioche Ingredients
Method
Pâté Preparation
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 Shallots and Garlic
In a skillet over medium heat, melt 50 grams of unsalted butter. Add the finely chopped shallots and minced garlic, and sauté until translucent, about 3-4 minutes.
Cook the Duck Liver
Add the cleaned duck liver to the skillet and cook for about 3-4 minutes on each side until browned but still slightly pink in the center.
Deglaze with Cognac
Carefully add the cognac or brandy to the skillet and allow it to flambé (if desired) or simmer for 1-2 minutes to burn off the alcohol.
Blend the Mixture
Transfer the liver mixture to a food processor. Add the remaining unsalted butter, heavy cream, salt, black pepper, and thyme. Blend until smooth and creamy.
Chill the Pâté
Transfer the pâté to a serving dish or terrine, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
Brioche Preparation
Toast the Brioche
In a skillet, melt the remaining 30 grams of unsalted butter over medium heat. Add the brioche slices and toast for about 2-3 minutes on each side until golden brown.