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Quick Duck Liver Pâté

The countdown is on for the kitchen renovation and I AM EXCITED! We have booked the cabinet makers; chosen the appliances; nearly finalised the plans; we even have a date. Now all I need to do is work out what we are going to do while the kitchen is out of service.  We have a camp stove we can cook on, so my plan is to make some tasty, winter comfort food that can be reheated for dinner. I’ll then freeze them in two person portions so when the time comes I can reheat quickly. The aim is to make dinners that take preferably one but no more than two pans to re-heat. So pasta sauce, stews and casseroles a plenty will be made.

There is one small problem with this plan. I’m a hoarder and my freezer is full. Full of random ingredients that I know I will use one day… So every now and then I have a week (or two) where I make it my mission to eat my way through those random odds and ends in the freezer. On this occasion one of the frozen parcels I discovered was some plump duck livers I bought at the markets.

I know offal isn’t to everyone’s taste. I am a bit partial, but it took a long time to persuade my husband to give it a go.  A soft entry point for people who are not offal fans is pâté. I think a lot of people see pâté as a dish in it’s own right and don’t really think about what it’s made from.

There are many different ways to make pâté or parfait and some recipes are much more involved than others.  If I’m making it for a special occasion I will puree and slow cook in a bain-marie or cook, puree, then pass through a sieve for a smooth, light finish.  But pâté is not always for a special occasion; it can be a quick Saturday lunch. This recipe is not as refined as a pâté you would eat in a restaurant, it is more at home in a rustic, French kitchen. I like the result. It works; it’s quick and I’ve been making variations of this for many years.

Duck Liver pâté (serve 4)

200g duck livers
50g butter
10ml olive oil
1 large garlic clove
25ml brandy
1 tablespoon chopped fresh sage
salt and pepper
50g butter to seal (optional)

Trim the livers of any fat and sinew. Melt the butter with the olive oil in a frying pan on a medium high heat. Once the butter has melted add the livers and cook gently for five minutes, turning so they brown on all sides. Add the garlic to the pan after 4 minutes and let it fry a little but not burn.

Add the brandy and sage. Bubble for a minute to allow the alcohol to burn off. Transfer to a liquidiser and puree. Alternatively transfer to a beaker and puree with a stick blender.  Once smooth, season with salt and pepper and transfer to a ramekin.

Once cooled the pâté can be eaten immediately. Alternatively you can melt the extra 50g of butter and pour on top of the pâté to seal. This will ensure you can keep the pâté for at least a week if not longer.  The pâté must be eaten within a couple of days once the butter seal has broken.

Comments

Comment from denny@feedmycamera
Time May 29, 2013 at 8:43 pm

I am so going to try this!!! (First ever visit and you have me hooked) I hope renovation goes well.

Comment from nic
Time May 29, 2013 at 8:51 pm

Thanks Denny! I hope it goes smoothly too!

Comment from milkteaxx
Time May 30, 2013 at 12:20 pm

ooh looks delish! shall try it out myself!

Comment from davebngdave
Time May 30, 2013 at 1:07 pm

I would love this… All the right flavors.

Comment from Sara @bellyrumbles
Time May 30, 2013 at 1:08 pm

I am such a freezer hoarder too. Your pate sounds and looks delicious. Good luck with the kitchen reono.

Comment from Gaby
Time May 30, 2013 at 5:40 pm

Yum, I love pate but I’ve never made it. Will give this recipe a go.

Comment from Colin
Time June 8, 2013 at 6:40 pm

This recipe works equally well with chicken livers,Karen used to make it from Delia Smith’s first book the 70′s!

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