Duck liver pate
6 servings
25 minutes
Duck liver pâté is an exquisite dish with a rich flavor and velvety texture. Its history roots back to French gastronomy, where duck has always been valued for its tenderness and flavor richness. This recipe features deep aromas: sweet onion and garlic reveal the rich taste of the liver, while cognac adds a refined note of noble aging. Creamy cream and butter make the pâté tender and airy, while nutmeg adds warm spice. It is enjoyed as an elegant appetizer – magnificent on crispy baguette or with caramelized onions. This dish pairs perfectly with wine or light fruit jam, creating a sophisticated contrast. Duck liver pâté is not just food; it’s a gastronomic delight worthy of special moments.
1
Chop the onion coarsely.
- Onion: 1 piece
2
Crush the garlic with a chef's knife.
- Garlic: 2 pieces
3
Send the onion to the heated oil in the pan.
- Refined olive oil: 3 tablespoons
4
After a minute, stir the onion and add the liver.
- Duck liver: 800 g
5
Stir after a couple of minutes.
6
In a couple of minutes, pour in the cognac and stir. Reduce the heat.
- Cognac (brandy): 50 g
7
Cover with a lid.
8
After 5–7 minutes, add salt and pepper. Stir.
- Sea salt: to taste
- Ground black pepper: to taste
9
Pour in the cream in a minute.
- Cream 23%: 125 ml
10
Once the cream starts to boil, season with nutmeg and mix well. Remove from heat.
- Ground nutmeg: pinch
11
Place in the blender bowl with butter and blend.
- Butter: 80 g
12
Store in the refrigerator for 3–4 days.
