Cognac Pate Recipe
A charcuterie classic from the French countryside with petit cornichons, pinot-spiked blueberry compote, Dijon, and toasted baguette.
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.
Pâté
Pinot-Spiked Blueberry Compote
Serving
Method
Prepare the Pâté
- 1
Sauté Shallots
In a skillet over medium heat, melt 50g of the unsalted butter. Add finely chopped shallots and sauté until soft and translucent, about 3-4 minutes.
- 2
Cook Duck Liver
Add the duck liver to the skillet and cook for about 5-7 minutes until browned on the outside but still pink in the center. Deglaze with cognac and let it simmer for 2 minutes.
- 3
Blend Mixture
Transfer the liver mixture to a food processor. Add the remaining butter, heavy cream, salt, pepper, and thyme. Blend until smooth and creamy.
- 4
Chill Pâté
Transfer the pâté to a serving dish or individual ramekins. Cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
Prepare the Compote
- 5
- 6
Cool Compote
Remove from heat and let the compote cool to room temperature before serving.
Serve
- 7
Presentation
Spread the pâté on slices of toasted baguette. Serve with Dijon mustard and petit cornichons on the side, along with a generous spoonful of the blueberry compote.