Duck Liver Pâté
This elegant duck liver pâté is smooth, rich, and flavored with aromatic herbs and spices. It’s perfect for entertaining or simply enjoying as a delectable treat.
Ingredients
- 1 pound duck livers, trimmed
- 1/4 cup unsalted butter (plus more for the top)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1/4 cup brandy or cognac (optional)
- 2 tablespoons heavy cream
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh lemon juice (optional)
- Fresh herbs for garnish (optional)
Cooking Instructions
Sauté the Aromatics:
- In a skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion and garlic, cooking until softened and translucent but not browned (about 5 minutes).
- Add the duck livers to the skillet, seasoning with salt, pepper, and thyme. Cook until the livers are browned on the outside but pink on the inside (about 5-7 minutes). If using, pour in the brandy or cognac and flambé (carefully ignite and let the alcohol burn off), or simply allow it to cook for a minute until the alcohol evaporates.
Blend the Mixture:
- Remove the skillet from the heat and allow the mixture to cool slightly. Transfer the liver mixture to a food processor and add the heavy cream, lemon juice (if using), and additional butter. Blend until completely smooth and creamy.
- Taste and adjust seasoning, adding more salt, pepper, or lemon juice as desired.
Transfer and Chill:
- Spoon the pâté mixture into a terrine or ramekin. Smooth the top with a spatula or the back of a spoon. Melt some additional butter and pour it over the top to create a seal (this helps preserve the pâté).
- Cover with plastic wrap or a lid and refrigerate for at least 2 hours or overnight to set and allow the flavors to meld.
Serve:
- Serve the pâté chilled or at room temperature with sliced baguette, crackers, or crusty bread. Garnish with fresh herbs if desired.
Flavor Profile
This Duck Liver Pâté is a rich and indulgent blend of flavors. The duck livers provide a silky texture, while the sautéed onions and garlic add depth and sweetness. The optional brandy or cognac brings a touch of warmth, and the finishing butter creates a beautifully luscious spread. It’s an exquisite dish that will impress anyone!
I hope you enjoy making this delightful duck liver pâté! If you have any questions or would like any modifications, just let me know, dear!
Created and Last Updated: January 10, 2025
Disclaimer: AI-generated content may contain errors. Verify all information before use, especially cooking times and temperatures for meats and other perishable items.
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