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Ingredients
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Pâté Ingredients
Brioche Ingredients
Method
Pâté Preparation
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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
- 7
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.
