Duck Liver Pâté

Tuesday, April 19, 2011

Duck liver pâté does not have be complicated, or be made from unnaturally enlarged duck livers. Instead of discarding the duck liver from a whole duck you use for roasting, you can make this delicious, quick and easy pâté (same goes for turkey or chicken liver if you're roasting them instead). It works well with rice crackers. Make it right before you're ready to serve it to retain its freshness. Recipe source: my mom.


Duck Liver Pâté
(Makes about 1/2 cup)

You will need:
1 tbsp olive oil
Liver from 1 duck
1 carrot, chopped
1/4 onion or 1 medium shallot, chopped
1 tbsp port or a splash of red wine (optional)
1-2 tbsp butter
a few sprigs of fresh parsley
Salt and pepper to taste

Heat olive oil in a pan on medium-low heat. Add liver, carrot and onion and cook, covered until the liver is fully cooked through, and carrots are soft, about 15-20 minutes. Add port, and increase the heat to medium-high and cook, stirring, for 1-2 minutes. Turn off the heat and let cool slightly. Then place the liver mixture into a food processor, add butter, parsley, salt and pepper, and process until pureed. Spoon pâté into a serving bowl and serve with crackers.


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