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Recipe: Duck Liver Pate
Recipe Category: Appetizer and Snack Recipes
Similar Categories: Duck, Liver, Pate
250 g trimmed duck livers
250 g trimmed chicken livers
1 brown onion -- peeled and chopped
2 cloves garlic -- peeled and finely
sliced
3 sprigs fresh rosemary
175 g unsalted butter
Sea salt
Freshly black pepper
1/8 cup currants
100 ml verjuice
Soak currants in verjuice for several hours, (or speed up the process by putting it into the microwave for 10 minutes on defrost cycle).
Cook onion until almost translucent in a pan in 100g of the butter, add garlic and continue a few minutes more until both are translucent and the butter hot without burning. Clarify the balance of the butter.
Meanwhile, in another pan sauté trimmed duck livers in nut brown butter with fresh rosemary, seasoned with salt and pepper. Seal on both sides and put aside to rest, the livers should still be pink in the middle.
Put just cooked livers and their juices into a food processor and then with processor running, add hot butter, garlic, onion, and process until fine.
Strain currants from verjuice, and fold through the pureed pate. Cover with clarified butter and allow to set.
Serve with onion confit, warmed to bring out the maximum flavor and then allowed to cool to about room temperature.
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