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Duck Liver Pate

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Ingredients

  • 1 lb duck liver
  • 1/2 cup unsalted butter
  • 1/2 cup chopped shallots
  • 2 cloves garlic, minced
  • 1/4 cup brandy
  • 1/4 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg

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Duck Liver Pate

Created by: Howcan Team

Ingredients

  • 1 lb duck liver
  • 1/2 cup unsalted butter
  • 1/2 cup chopped shallots
  • 2 cloves garlic, minced
  • 1/4 cup brandy
  • 1/4 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg

Instructions

  • In a large skillet, melt 2 tablespoons of butter over medium heat.
  • Add the chopped shallots and minced garlic, and cook until softened, about 5 minutes.
  • Add the duck liver to the skillet and cook until browned on the outside but still slightly pink on the inside, about 3-4 minutes per side.
  • Pour in the brandy and cook for 1-2 minutes to deglaze the pan, then remove from heat and let cool slightly.
  • In a food processor, combine the cooked duck liver mixture, remaining butter, heavy cream, salt, pepper, and nutmeg. Process until smooth and creamy.
  • Transfer the pate to a serving dish or ramekins, cover with plastic wrap, and refrigerate for at least 2 hours to set.
  • Serve the duck liver pate with toasted baguette slices or crackers.
Appetizer
French

Duck liver pate, a luxurious and creamy spread, has a rich history dating back to ancient times. Originating in France, it gained popularity during the Renaissance and became a staple in French cuisine. Renowned chefs like Auguste Escoffier and Julia Child have contributed to its evolution, perfecting the balance of flavors and textures. Today, the best versions of this dish can be found in renowned French restaurants, particularly in the regions of Gascony and Perigord. The key to a perfect duck liver pate lies in the quality of the liver, the precise seasoning, and the careful blending process. For a twist, some chefs incorporate truffles or Armagnac for added depth of flavor.

50 min

|

8

|

180 calories

Instructions

  • In a large skillet, melt 2 tablespoons of butter over medium heat.
  • Add the chopped shallots and minced garlic, and cook until softened, about 5 minutes.
  • Add the duck liver to the skillet and cook until browned on the outside but still slightly pink on the inside, about 3-4 minutes per side.
  • Pour in the brandy and cook for 1-2 minutes to deglaze the pan, then remove from heat and let cool slightly.
  • In a food processor, combine the cooked duck liver mixture, remaining butter, heavy cream, salt, pepper, and nutmeg. Process until smooth and creamy.
  • Transfer the pate to a serving dish or ramekins, cover with plastic wrap, and refrigerate for at least 2 hours to set.
  • Serve the duck liver pate with toasted baguette slices or crackers.
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