Jul 13 2026
Restaurants›Woodford Food & Beverage›Duck Liver Pate Recipe

Duck Liver Pate Recipe

Inspired by Woodford Food & Beverage
Time2h
Serves4

Grilled sourdough, cornichons, port wine soaked dried cherries, whole grain mustard

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Ingredients

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Pâté

Accompaniments

Method

Pâté Preparation

  1. 1

    Sauté the Aromatics

    In a skillet over medium heat, melt 50g of the butter. Add the shallots and garlic, and sauté until translucent and fragrant, about 3-4 minutes.

  2. 2

    Cook the Duck Liver

    Increase the heat to medium-high, add the duck liver, and cook for about 3-4 minutes on each side until browned but still pink inside. Add the brandy and cook for an additional 2 minutes.

  3. 3

    Blend the Mixture

    Transfer the liver mixture to a food processor. Add the remaining butter, heavy cream, thyme, salt, and pepper. Blend until smooth and creamy.

  4. 4

    Chill the Pâté

    Transfer the pâté to a serving dish, smooth the top, cover with plastic wrap, and refrigerate for at least 2 hours to firm up.

Serving Suggestions

  1. 5

    Prepare the Sourdough

    While the pâté is chilling, grill or toast the sourdough slices until golden brown.

  2. 6

    Plate the Accompaniments

    Serve the chilled duck liver pâté alongside the grilled sourdough, cornichons, port wine-soaked dried cherries, and whole grain mustard.

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