Duck & Orange Pate Recipe

Prepare livers

Rinse trimmed duck livers under cold water, pat dry with paper towels, and remove any sinew or greenish bits. Season with 1 tsp salt and 1/2 tsp pepper. Let rest at room temperature for 10 minutes.

Sauté aromatics

In a large skillet over medium heat, melt 30 g of the butter. Add the finely chopped shallots and cook until translucent (3–4 minutes). Add the minced garlic and thyme leaves and cook another 30 seconds until fragrant.

Cook livers

Increase heat to medium-high and add the livers in a single layer. Sear for about 1.5–2 minutes per side until exterior is browned but center is still slightly pink. Do not overcook — total internal temp should be about 60–65°C (140–150°F).

Flambé and finish

Remove skillet from heat, carefully add the brandy or cognac, return briefly to heat and flambé (or simmer until alcohol aroma reduces) for about 30 seconds. Add the remaining 30 g butter and let it melt, stirring to coat the livers.

Blend pâté

Transfer contents of the skillet (livers, butter, shallots, pan juices) to a food processor. Add the cream, orange zest, orange juice, remaining 1 tsp salt and remaining 1/2 tsp pepper. Pulse and blend until very smooth (1–2 minutes). Taste and adjust seasoning. If mixture is too loose, chill for 15–20 minutes then pulse again.

Press into mold

Spoon the pâté into a loaf tin or small ramekins, smoothing the top. Press plastic wrap directly onto surface to prevent air contact. Chill in refrigerator while preparing the orange gelée (at least 1 hour, ideally 3–4 hours).

Bloom gelatin by sprinkling the gelatin powder over 15 ml cold water. Let stand 5 minutes until softened.

In a small saucepan, combine the 120 ml strained orange juice and 20 g sugar. Warm gently over low heat until sugar dissolves; do not boil. Remove from heat, stir in the bloomed gelatin until fully dissolved, then whisk in the cold cubed butter for gloss and mouthfeel.

Let the gelée cool to just above room temperature (lukewarm). Remove plastic wrap from the chilled pâté and carefully pour the orange gelée over the pâté to form an even layer (about 3–5 mm). Return to refrigerator and chill until gelée sets, about 1–2 hours.

Preheat oven to 200°C (390°F). Brush both sides of focaccia slices lightly with olive oil and sprinkle with sea salt.

Arrange slices on a baking sheet and toast in the oven 6–8 minutes, turning once, until crisp and golden. Alternatively, grill or pan-toast until nicely charred at edges. Remove and keep warm.

Warm cranberry jam gently in a small saucepan or microwave until spreadable (about 20–30 seconds). Reserve for serving.

Whisk together sherry vinegar, honey, salt and pepper in a bowl. Slowly stream in extra virgin olive oil while whisking to emulsify.

Toss the mixed salad leaves lightly with the dressing just before serving to avoid wilting.

Invert the chilled pâté from the mold onto a serving platter or slice directly from the tin. If using a loaf tin, run a warm knife around edge to ease release.

Spread a thin layer of warmed cranberry jam on each toasted focaccia slice. Slice pâté into portions and place atop or alongside the focaccia.

Arrange dressed mixed leaves next to the pâté and focaccia. Garnish pâté with micro herbs or chopped parsley if using.

Serve chilled pâté with focaccia toasts and salad. Leftover pâté keeps covered in refrigerator for up to 3 days.