Charcuterie Board Recipe

Prepare livers

Rinse the trimmed duck livers under cold water and pat dry with paper towel. Trim any connective tissue or greenish parts. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Cook aromatics

In a medium skillet over medium heat, melt 20 g of the butter. Add the finely chopped shallot and cook until translucent, about 3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Sear livers

Increase heat to medium-high. Add the livers and sear briefly, about 1–2 minutes per side, until slightly browned outside but still pink inside. Do not overcook.

Flambé and simmer

Remove the pan from heat and add the brandy. Return briefly to the heat and carefully ignite (or simply let the alcohol cook off) until flames subside. Add the cream, orange zest and orange juice. Simmer 1–2 minutes to combine flavors. Remove from heat and let cool slightly.

Blend into pâté

Transfer contents to a food processor or blender. Add remaining 40 g butter, the remaining salt and pepper. Purée until very smooth, about 1–2 minutes, scraping sides as needed. Taste and adjust seasoning and orange if desired.

Chill and seal

Spoon the puréed pâté into a small serving ramekin or terrine. Smooth the top and press a thin layer of the softened butter over the surface to seal. Chill in the refrigerator at least 2 hours (or up to 48 hours) to firm and develop flavors.

Arrange the prosciutto and sliced chorizo on a board just before serving. For prosciutto, fold slices into loose ribbons or rosettes to create height and texture. For chorizo, overlap slices in a fan. Keep chilled until plating to maintain texture.

Combine the mixed olives, 2 tbs olive oil, lemon zest, thinly sliced garlic, dried oregano and red pepper flakes in a small bowl. Toss to coat evenly. Let sit at room temperature for at least 30 minutes (or up to 4 hours) to allow flavors to marry. Transfer to a small serving dish before plating.

If tomatoes are large, halve or quarter them. Toss with 1 tbs of the jar oil and the chiffonade basil. Keep at room temperature and transfer to a small bowl for the board.

Preheat oven to 200°C (400°F). Arrange baguette slices on a baking sheet. Brush lightly with 1 tbs olive oil. Toast in the oven 6–8 minutes, turning once, until golden and crisp. Alternatively, grill slices on a pan until charred edges appear.

Arrange cornichons and fruit (grapes or sliced apple/pear) in small clusters on the board as palate cleansers and visual contrast.

Place the chilled ramekin of duck liver & orange pâté on a large wooden board. Arrange prosciutto and chorizo nearby, leaving space for small dishes of marinated olives and sun-blushed tomatoes. Nestle toasted bread slices around the board. Add cornichons and fruit in small piles to balance colors. Garnish with extra basil leaves if desired.

Serve chilled pâté with toasted bread, letting guests spread pâté on toast and enjoy with cured meats, olives, tomatoes and pickles. Provide small spoons for the pâté and forks or toothpicks for olives and pickles.