Best Duck Liver Pâté Recipes

DUCK LIVER PâTé

Steps:

• 1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
• 2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
• 3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
• 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.

DUCK LIVER PATE WITH CROSTINI

Steps:

• Preheat the oven to 400 degrees F.
• Coat a large saute pan with olive oil and add the anchovies, capers and smashed garlic. Cook over medium heat, stirring, until the anchovies have dissolved.
• Add the duck livers, then turn up the heat and saute until the livers are halfway to three-quarters of the way done, 3 to 5 minutes. Add the brandy and cook until the brandy has reduced by half, 3 to 4 minutes. (It should still be pretty soupy.)
• Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
• Brush the tops of the baguette slices with olive oil. Bake on a sheet tray until golden, about 6 minutes. Rub toasted baguette with a clove of garlic, then schmear each toast with the pate.

CHICKEN & DUCK LIVER PATE

Steps:

• Using a paring knife to trim the fat, membranes, and bile ducts from the chicken and duck livers, then rinse. Pour the milk into a small bowl, add livers, and soak for 1 to 2 hours in the refrigerator to draw out impurities. Drain the livers, rinse, and drain again, then pat dry with paper towel. Transfer the livers to a glass dish. Add the bay leaves, garlic, then drizzle the brandy and marsala over the livers. Toss briefly and gently. Cover loosely with plastic wrap, and refrigerate for at least 6 hours, or over night. Remove livers from the marinade and pat them dry with paper towels. Set a fine mesh strainer over a small bowl and strain the marinade, reserving the bay leaves and garlic separately. Heat medium heavy saute pan over medium heat. Add the 2 table spoons butter and the oil and heat until the butter starts forming. Add anchovies, shallots, capers, sage, and reserved bay leaves and garlic to the pan and saute for 1 minute. Season the livers with salt and arrange them in the panic a single layer. Cook, using tongs or large kitchen spoon to turn the livers, until they are brown at the edges but still pink inside, 4 to 5 minutes, taking care to not overcook. Pour in the reserved marinade and the stock and raise the heat to medium-high. Cook, shaking the pan occasionally, until marinade reduces slightly and begins to glaze the livers, about 5 minutes. Remove pan from heat and remove bay leaf, discard. Let livers and liquid cool in pan. Transfer the contents of the pan to a food processor and pulse to a coarse puree. Add cold butter a few pieces at a time, pulse after each addition until smooth. Fill a wide, deep bowl halfway with ice water. Using a rubber spatula scrape the puree into a smaller stainless steel bowl, set in ice water. whisk the puree until fluffy. Serve or refrigerate in an air tight container for up to 2 days.

DUCK LIVER MOUSSE/PATE WITH FIGS

Steps:

• 1. soak fits in bourbon 2 add all meat to food processer, mix add salt and spices, mix 3. drain figs and add 4. add all pork back fat slowly 5. Line terrine mold with plastic wrap 6. Line mold then with sliced back fat or bacon 7. load meat mix into terrine tapping out air bubbles 8. fold sliced back fat or bacon over meat 9. Wrap tightly with the plastic wrap. fill enough that lid doesn't sit tightly cook in water bath 2-3 hours until 150F