Wednesday, March 20, 2013

Duck Liver & Thyme Pâté

This is my very first pâté and I used duck livers instead of chicken.  It's probably not a dish for you if you don't like eating livers of any kind. 

Chicken and duck livers are really inexpensive and this makes an impressive starter for a western sit down dinner.  Serve this with baguette or melba toast with a sides of cornichons. 

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Duck Liver & Thyme Pâté
Recipe Adapted from Antony Worrall Thompson "Saturday Night Kitchen"
Serves 6


175g/6oz unsalted butter, softened
450g/1lb duck livers, trimmed and cleaned
2 shallots, finely chopped
2 cloves garlic, finely chopped
½ tsp freshly ground black pepper
2 tbsp brandy or port 
55g/2oz clarified butter, melted
1 tsp of fresh thyme leaves


1)  Heat 15g/½oz of the butter in a frying pan until foaming.

2) Add half the livers and fry quickly on all sides until golden, but still pink in the middle, about 4-5 minutes.

3) Repeat with a second batch of butter and livers.

4) Place the livers and juices in a food processor.

5) In the same pan heat another 15g/½oz butter, add the shallot, garlic and cook over a moderate heat until the shallot is soft but not coloured.

6)  Add the brandy and freshly ground black pepper, and scrape the bottom of the pan to release any coagulated juices.

7)  Place everything in the food processor, including the remaining unsalted butter. Blend until smooth.

8)  Pass the mixture through a fine sieve and put in a ramekin. Pour the clarified butter over the mixture, give another sprinkle of freshly ground black pepper and top with thyme.  Cover with the cling film, cool then refrigerate.

9) To server, stand in room temperature for about 15 minutes.  Serve with crusty toasted baguette and cornichons.

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