Duck Liver Pâté Recipe
maple-bourbon gastrique, candied buckwheat
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Ingredients
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Duck Liver Pâté
Maple-Bourbon Gastrique
Candied Buckwheat
Method
Duck Liver Pâté
- 1
Prepare the Duck Liver
Clean the duck liver by removing any connective tissue and veins. Rinse under cold water and pat dry.
- 2
- 3
Cook the Liver
Add the duck liver to the skillet, cooking for about 5-7 minutes until browned on the outside but still slightly pink inside. Add the brandy and cook for an additional 2 minutes.
- 4
Blend the Mixture
Transfer the liver mixture to a food processor. Add cream, salt, pepper, and thyme. Blend until smooth.
- 5
Maple-Bourbon Gastrique
- 6
Combine Ingredients
In a small saucepan, combine the maple syrup, bourbon, red wine vinegar, and a pinch of salt.
- 7
Cook the Gastrique
Bring the mixture to a gentle boil and reduce the heat. Let it simmer until it thickens slightly, about 10 minutes.
- 8
Cool the Gastrique
Remove from heat and allow to cool before serving.
Candied Buckwheat
- 9
- 10
Candy the Buckwheat
Reduce heat and simmer until the mixture thickens and the buckwheat is coated, about 10-15 minutes.
- 11
Cool and Dry
Spread the candied buckwheat on a baking sheet to cool and dry before serving.
