Duck Liver Pâté

Another excellent suggestion. If you are preparing a lavish dinner and expecting more demanding guests, we recommend serving them an aromatic pâté as an appetizer, which will create a wonderful atmosphere.

Details

  • Preparation Time: 13 minutes
  • Cooking Time: 130 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 80 g Meat, pork, smoked bacon

  • 1 piece Onion, raw

  • 4 pods Garlic, fresh

  • 500 g Meat, Duck, liver, fresh

  • 1 teaspoon Oil, vegetable oil, canola

  • 2 piece Spices, bay (leaves)

  • 1 twig Rosemary, fresh

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 60 g Butter, unsalted

  • 0.5 dl Alcohol, Brandy

  • 0.5 dl Alcohol, Brandy

  • 1 piece Mushrooms, mushrooms, fresh

Steps

  1. Cut the bacon into small pieces. Peel the onion and garlic and also chop them into small pieces. Wash the livers, clean them, and roughly chop them.

  2. Place a pan on the stove and heat a spoonful of oil. Add the chopped bacon and fry for four minutes. Then add the chopped onion and garlic to the pan, along with the chopped livers, bay leaf, and rosemary. Sauté over moderate heat for an additional five minutes.

  3. Season with salt and pepper to taste, then pour in the sherry and cognac. Sauté for about a minute to allow the alcohol to evaporate. Add the raw butter and remove from the heat to let the ingredients cool slightly. Remove the bay leaf and rosemary. Transfer the mixture to a bowl and blend with a hand mixer or use a multipurpose blender. Be careful not to overmix it into a paste.

  4. Preheat the oven to 180°C. Transfer the mixture to a smaller ovenproof dish. Add the truffle, making sure it stays just below the surface. Place the dish in a larger container with water and bake in the preheated oven for one hour.

  5. Remove the dish from the oven and let it cool. Once cooled, slice the pâté, arrange it on a platter, and serve. Alternatively, you can spread it on toasted bread slices.

Nutrition Information (Per 100g)

  • Calories: 202.46 kcal
  • Fat: 13.31 g
    • Saturated Fat: 5.72 g
  • Carbohydrates: 5.1 g
    • Sugars: 0.5 g
  • Protein: 12.56 g
  • Fiber: 0.25 g

Advice

When we pour cognac and sherry into the sautéed livers, we can also flambé the mixture, which is done by igniting the heated alcohol with a flame.