Duck Liver Pâté Recipe
Served with toasted brioche and red onion chutney
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Ingredients
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Duck Liver Pâté
Toasted Brioche
Red Onion Chutney
Method
Duck Liver Pâté
- 1
Prepare Duck Livers
Clean the duck livers by removing any connective tissue or veins. Rinse under cold water and pat dry with paper towels.
- 2
Sauté Aromatics
In a skillet, melt 50g of unsalted butter over medium heat. Add chopped shallots and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.
- 3
Cook Duck Livers
Increase heat to medium-high and add the duck livers to the skillet. Cook for 5-7 minutes until browned on the outside but still slightly pink on the inside.
- 4
Deglaze with Brandy
Pour in the brandy and let it reduce for 1-2 minutes, scraping up any brown bits from the pan.
- 5
Blend Mixture
Remove the skillet from heat and let it cool slightly. Transfer the mixture to a food processor, add the remaining butter (75g), heavy cream, thyme leaves, salt, and black pepper. Blend until smooth and creamy.
- 6
Chill Pâté
Transfer the pâté into a terrine or bowl and chill in the refrigerator for at least 2 hours or until firm.
Toasted Brioche
- 7
Prepare Brioche
Spread unsalted butter on both sides of each slice of brioche.
- 8
Toast Brioche
In a skillet over medium heat, toast the brioche slices until golden brown and crispy, about 3-4 minutes per side.
Red Onion Chutney
- 9
Prepare Onions
Peel and thinly slice the red onions.
- 10
- 11
Add Sugar and Vinegar
Stir in the brown sugar, red wine vinegar, and salt. Simmer for another 15-20 minutes until thickened, stirring occasionally.
- 12
Cool and Store
Remove from heat and let cool. Store in a jar in the refrigerator until ready to serve.