Duck Liver Pate Recipe

Prepare livers

Rinse the duck livers and pat dry with paper towels. Trim away any connective tissue, greenish or discolored bits, and sinew. Cut larger lobes into even pieces so they cook evenly.

Sauté aromatics

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the finely chopped shallots and cook until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Cook livers

Increase heat to medium-high. Add the trimmed duck livers to the skillet in a single layer (do not overcrowd; do in two batches if needed). Sear each side about 1–2 minutes until browned on the outside but still slightly pink inside. Remove livers to a plate.

Flambé (optional) and deglaze

Return skillet to medium heat, add the brandy or cognac and carefully ignite with a long lighter if you wish to flambé; let the flame subside and scrape up browned bits. Alternatively, simply simmer the alcohol for 30–60 seconds to burn off excess alcohol.

Blend

Transfer the seared livers, cooked shallot-garlic mixture, 4 tablespoons (half) of butter, heavy cream, and chopped thyme to a food processor or blender. Pulse until smooth, stopping to scrape down the sides. Taste and season with salt and freshly ground black pepper. If the texture is too coarse, run the blender a little longer until very smooth.

Pass

For an ultra-smooth pâté, push the blended mixture through a fine-mesh sieve into a bowl using the back of a spoon or spatula. This step is optional but recommended for silky texture.

Pack and chill

Spoon the pâté into a small terrine or serving ramekin, smoothing the top. Gently pour the cooled clarified butter over the top to create an airtight seal (about 1/2 cup). Allow to cool to room temperature, then refrigerate at least 4 hours, preferably overnight, to firm up and develop flavor.

Prepare pears

Peel the pears, cut them in half lengthwise and core them with a small spoon or melon baller. If you prefer, leave pears whole but peel and core from the bottom and add a skewer to keep stable while poaching.

Make poaching liquid

In a medium saucepan combine the white wine, water, granulated sugar, lemon juice, and the split vanilla bean (scrape seeds into liquid as well). Add the whole spices if using. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.

Poach

Add the pear halves to the simmering liquid, cut side down. Poach gently until pears are just tender when pierced with a knife, 8–12 minutes depending on size and ripeness. Turn pears once halfway through to ensure even color and cooking.

Cool in syrup

Remove the saucepan from heat and let the pears cool in the poaching liquid to room temperature (this helps them absorb more flavor). Once cooled, transfer pears to a bowl and reserve some of the poaching syrup to drizzle over the finished dish if desired.

Prepare toast

Preheat the oven to 400°F (200°C). Slice the baguette or bread into 1/3-inch slices. Brush both sides lightly with olive oil (or brush one side with olive oil and the other with a little softened butter). Arrange slices on a baking sheet and bake 6–10 minutes until golden and crisp, flipping once for even browning. Alternatively, grill or pan-toast slices until crisp.

Assemble cheese

While toast is warm, spread a thin layer of softened butter on each slice (optional). Crumble a small amount of Pt. Reyes blue cheese onto each toasted slice so it softens slightly from the residual heat.

Remove the pâté from the refrigerator. If the clarified butter seal is firm, loosen around the edges with a small knife and spoon the pâté onto a serving board or leave in the ramekin for guests to serve themselves.

Slice poached pears into 1/4-inch slices or keep as halves. Arrange the pears on the plate beside a portion of pâté. Place several blue cheese–topped toasts alongside.

Drizzle a small spoonful of reserved poaching syrup over the pears and optionally over the pâté edge. Finish with a few crumbles of additional Pt. Reyes blue if desired, a sprinkle of flaky sea salt on the toasts, and a few microgreens or thyme sprigs. Grind a touch of cracked black pepper over everything.

Serve chilled or at cool room temperature. Leftover pâté will keep, sealed with clarified butter, in the refrigerator for up to 5 days.