Jul 14 2026
Restaurants›Wild Swann Restaurant›Duck Pâté Recipe

Duck Pâté Recipe

Inspired by Wild Swann Restaurant
Time3h
Serves4

With toast and chutney.

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Ingredients

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Main Ingredients

To Serve

Method

Preparation of Duck Pâté

  1. 1

    Cook the Duck

    In a skillet over medium heat, cook the duck breast until browned and cooked through, about 5-7 minutes per side. Remove from skillet and let cool. Once cool, dice into small pieces.

  2. 2

    Sauté Aromatics

    In the same skillet, add 50 grams of unsalted butter, finely chopped shallots, and minced garlic. Sauté for about 3-4 minutes until softened and fragrant. Add thyme leaves and cook for an additional minute.

  3. 3

    Blend the Mixture

    In a food processor, combine the sautéed shallots and garlic, diced duck breast, duck liver, remaining butter, cognac, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.

  4. 4

    Chill the Pâté

    Transfer the pâté mixture into a terrine or small loaf pan, smoothing the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.

Serving

  1. 5

    Prepare the Toast

    Slice the baguette or bread into thin slices. Toast them lightly until golden brown.

  2. 6

    Serving the Dish

    Serve the duck pâté chilled with the toasted baguette and chutney on the side. Enjoy!

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