Duck Liver Pate recipe served on a plate, by Pekin the Chef
Jul 09 2026
Restaurants›Richmond Station›Duck Liver Pate Recipe

Duck Liver Pate Recipe

Inspired by Richmond Station
Time2h
Serves6

brioche, maple gastrique, oat crunch. nut free and gluten free versions are available

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Duck Liver Pâté

Maple Gastrique

Oat Crunch

Brioche (optional)

Method

Duck Liver Pâté

  1. 1

    Prepare the duck liver

    In a skillet, melt half of the butter over medium heat. Add shallots and garlic, sauté until soft. Add the duck liver, salt, pepper, and thyme, cooking until just browned. Add cognac and cook until evaporated.

  2. 2

    Blend the pâté

    Transfer the mixture to a food processor, add the remaining butter and heavy cream. Blend until smooth. Adjust seasoning to taste.

  3. 3

    Chill the pâté

    Transfer the pâté into a mold or container. Cover with plastic wrap and refrigerate for at least 4 hours or until set.

Maple Gastrique

  1. 4

    Prepare the gastrique

    In a saucepan, combine maple syrup and red wine vinegar. Bring to a simmer over medium heat and reduce until slightly thickened. Season with a pinch of salt.

Oat Crunch

  1. 5

    Make the oat crunch

    Preheat the oven to 180°C (350°F). In a bowl, mix oats, melted coconut oil, maple syrup, and salt. Spread on a baking sheet and bake for 15-20 minutes until golden and crunchy.

Brioche (optional)

  1. 6

    Make the brioche dough

    In a bowl, combine warm milk and yeast. Let sit for 5 minutes. In another bowl, mix gluten-free flour blend, sugar, and salt. Add yeast mixture, eggs, and melted butter, mixing until smooth. Let rise for 1 hour.

  2. 7

    Bake the brioche

    Preheat the oven to 180°C (350°F). Shape the dough into a loaf and place in a greased pan. Bake for 25-30 minutes or until golden. Cool before slicing.

More from Richmond Station