Duck Liver Pate is a smooth, flavorful spread made by cooking duck livers with onions, garlic and brandy, blending with cream and butter for a creamy texture.
You’ll Love the Famous Duck Liver Pate
Description
Duck Liver Pate is a smooth, flavorful spread made by cooking duck livers with onions, garlic and brandy, blending with cream and butter for a creamy texture.
Ingredients
Instructions
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CLEAN THE DUCK LIVERS
Rinse the duck livers thoroughly under cold running water. Trim off any visible connective tissue or fat using a sharp knife. Pat them completely dry with paper towels and set aside.
Tip: Drying the livers ensures better browning and prevents excess moisture from diluting the flavors during cooking.
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SAUTÉ THE AROMATICS
Heat 2 tablespoons of unsalted butter in a large skillet over medium heat. Once the butter is melted and bubbling, add the chopped onion and minced garlic. Cook for 4-5 minutes, stirring frequently, until the onion becomes soft and translucent and the garlic is fragrant.
Tip: Lower the heat slightly if the garlic starts to brown too quickly to avoid bitterness.
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COOK THE DUCK LIVERS
Increase the heat to medium-high and add the duck livers to the skillet. Sear them on each side for 2-3 minutes until they are browned but still slightly pink in the center. Sprinkle with salt and pepper to season.
Tip: Do not overcook the livers; keeping them slightly pink ensures a tender and creamy texture for the pate.
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DEGLAZE WITH BRANDY
Carefully pour the brandy into the skillet, ensuring the pan is not overcrowded. Stir to scrape up any browned bits from the bottom of the skillet. Allow the brandy to simmer for 2-3 minutes until reduced by half.
Tip: If you're using an open flame, remove the skillet from the heat before adding the brandy to avoid accidental flare-ups.
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BLEND THE PATE
Transfer the cooked liver mixture to a blender or food processor. Add the remaining 2 tablespoons of softened butter and the heavy cream. Blend until smooth and creamy, pausing to scrape down the sides of the blender as needed. Taste and adjust seasoning with additional salt and pepper, if required.
Tip: For an extra-silky texture, pass the blended pate through a fine mesh sieve after processing.
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CHILL THE PATE
Spoon the blended pate into a serving dish or ramekin. Smooth the top with a spatula and cover it tightly with plastic wrap. Refrigerate for at least 2 hours to allow the flavors to meld and the pate to set.
Tip: Press the plastic wrap directly onto the surface of the pate to prevent it from forming a skin.
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GARNISH AND SERVE
Before serving, sprinkle the top of the pate with freshly chopped parsley. Pair with crusty bread, crackers or fresh vegetables for dipping. Serve cold or at room temperature.
Tip: Allow the pate to sit at room temperature for 10-15 minutes before serving to enhance its creamy texture and flavor.
HERE are many dishes you will want to try:
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Veal’s leg with cranberry sauce; Salmon rolls; Spinach and Feta Pancakes; Sundried tomato and parmesan pancakes; Chickpea and spinach pancakes; Boiled beef and vegetable loaf; Chicken cutlets with mushrooms; Braised pearls of the sea.
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Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 18g28%
- Cholesterol 180mg60%
- Sodium 180mg8%
- Total Carbohydrate 2g1%
- Sugars 1g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
Blender or food processor, frying pan, knife, mixing bowl
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