Duck Pâté Recipe
House made duck pâté served with pickled vegetables.
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Ingredients
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Duck Pâté
Pickled Vegetables
Method
Duck Pâté Preparation
- 1
Cook the Duck
In a skillet, cook the duck breast over medium heat until golden and cooked through, about 8-10 minutes. Remove from heat and let cool.
- 2
- 3
Prepare the Duck Liver
In a separate pan, gently cook the duck liver over medium heat until it is just cooked through, about 3-4 minutes on each side. Let it cool.
- 4
Blend Ingredients
In a food processor, combine the cooked duck breast, duck liver, sautéed shallots, garlic, thyme, cognac, butter, salt, black pepper, and heavy cream. Blend until smooth and creamy.
- 5
Chill the Pâté
Transfer the mixture to a terrine or small mold. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
Pickled Vegetables Preparation
- 6
Prepare the Pickling Liquid
In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until the sugar and salt dissolve, then remove from heat.
- 7
- 8
Refrigerate
Refrigerate the pickled vegetables for at least 1 hour before serving. They can be stored in the fridge for up to a week.