Jun 09 2026
Restaurants›Le Fou Frog›Duck Pâté Recipe

Duck Pâté Recipe

Inspired by Le Fou Frog
Time2h
Serves6

Duck liver pâté with house-made pickles and toast.

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Ingredients

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Pâté Ingredients

Pickles Ingredients

Toast Ingredients

Method

Pâté Directions

  1. 1

    Prepare the Duck Liver

    Clean the duck liver by removing any connective tissue or veins. Rinse under cold water and pat dry.

  2. 2

    Sauté Aromatics

    In a skillet, melt 50g of unsalted butter over medium heat. Add finely chopped shallots and minced garlic, sautéing until soft and translucent, about 5 minutes.

  3. 3

    Cook the Duck Liver

    Increase heat to medium-high, add the cleaned duck liver to the skillet. Cook for about 3-4 minutes on each side until browned but still slightly pink in the center.

  4. 4

    Deglaze with Cognac

    Remove the skillet from heat, carefully add the cognac, and return to heat. Allow the alcohol to evaporate, scraping up any bits from the bottom of the skillet.

  5. 5

    Blend the Mixture

    Transfer the liver mixture to a food processor. Add remaining butter (100g), heavy cream, thyme, salt, and black pepper. Blend until smooth.

  6. 6

    Chill the Pâté

    Transfer the pâté into a terrine or small containers. Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

Pickles Directions

  1. 7

    Prepare the Brine

    In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil over medium heat until sugar and salt dissolve.

  2. 8

    Slice the Cucumbers

    Slice the cucumbers into thin rounds or spears, as preferred.

  3. 9

    Pickle the Cucumbers

    Place the cucumber slices in a jar and pour the hot brine over them. Add fresh dill. Seal the jar and let it cool to room temperature, then refrigerate for at least 2 hours before serving.

Toast Directions

  1. 10

    Prepare the Baguette

    Preheat the oven to 180°C (350°F). Slice the baguette into 1cm thick slices.

  2. 11

    Toast the Bread

    Brush both sides of each slice with olive oil. Arrange on a baking sheet and toast in the oven for about 10-12 minutes, or until golden and crispy.

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