Duck Liver Pate

Duck Liver Pate

from honest-food.net
25 min
12 servings

This is a simple, accessible liver pate for those who normally don't like livers. See the headnotes for options and substitutions.

Ingredients

  • 1 stick butter, divided ((1/2 cup))
  • 1 large shallot or small onion, minced
  • 1/2 pound duck livers ((see above for other options))
  • Salt
  • 1 tablespoon flour
  • 3 tablespoons Marsala or brandy ((or something similar))
  • 1/4 teaspoon white pepper
  • 1/4 cup heavy cream

Directions

  1. 1

    Sweat the shallot in a pan over medium-low heat with 1 tablespoon of the butter. You want it soft, but not browned. Add the livers and cook, stirring often, just until browned on the outside, maybe 3 minutes.

  2. 2

    Sprinkle salt and the flour over everything and toss to combine. It'll get a bit gunky, but that's OK. Cook this gently over medium-low heat for about 3 to 4 minutes, just to cook out the raw flour taste. Add the brandy or Marsala and use a wooden spoon to scrape up any browned bits.

  3. 3

    Move all this into a blender, along with the white pepper. Let this cool for a minute or three, then pour in the heavy cream and start to puree the pate. Once it's going, drop the rest of the stick of butter in one tablespoon at a time, waiting for it to incorporate before adding the next one.

  4. 4

    Pack the pate into jars or ramekins immediately, while the pate is still hot. You will want to chill it thoroughly before serving.