Best 2 Duck Liver Pâté Recipes
**Duck liver pâté is a luxurious and flavorful appetizer or spread that can be enjoyed on its own or as part of a larger meal. This versatile dish can be made with a variety of ingredients and techniques, and there are many different recipes available to suit your taste. Some popular methods of preparing duck liver pâté include baking, frying, and terrine. Common ingredients used in duck liver pâté recipes include butter, cream, eggs, shallots, garlic, herbs, and spices. Whether you prefer a smooth and creamy pâté or a more rustic version with a chunky texture, you're sure to find a recipe that you'll love.**
**This article features a collection of duck liver pâté recipes that are sure to tantalize your taste buds. From classic French pâté to modern takes on this timeless dish, there's something for everyone to enjoy. Whether you're a seasoned chef or a beginner in the kitchen, you'll find easy-to-follow instructions and helpful tips to guide you through the process of making this delicious dish.**
**So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave you craving more. Indulge in the rich and decadent flavors of duck liver pâté, and savor every bite of this exquisite delicacy.**
VELVETY DUCK LIVER PARFAIT
A little parfait makes Christmas complete, try making your own with Barney's festive recipe
Provided by Barney Desmazery
Categories Canapes, Starter, Supper
Time 45m
Yield Serves 6 as a starter or light lunch
Number Of Ingredients 10
Steps:
- Cut away and discard any large sinews from the livers, then set the livers aside. Heat about a third of the butter in a large frying pan, then gently fry the shallots and garlic for 3-4 mins unti l soft. Turn up the heat, add the livers, then fry until just browned on all sides. Add the brandy and port, boil down as quickly as possible - if the sauce catches light for an instant, then all the better. Remove the pan from the heat and leave to cool completely.
- Season the livers generously, then tip the contents of the pan into a food processor with the tomato purée and remaining butter, and blitz until smooth. Push the mixture through a fine sieve into a bowl, taste for seasoning, then tip into a serving dish, banging the dish down on the tabletop to smooth out the surface. Place in the fridge to set.
- Once the mixture has set, make the topping. Gently melt the butter in a small pan or in a bowl in the microwave, then leave for a min to settle and separate. Pour the yellow butter that has risen to the top into another bowl and discard the milky liquid. Leave the yellow butter to cool slightly, then mix in the thyme and peppercorns. Pour the mixture over the parfait and leave to set in the fridge. Serve with plenty of toast, sliced gherkins and chutney. Will keep for 2 days in the fridge.
Nutrition Facts : Calories 535 calories, Fat 50 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 18 grams protein, Sodium 1.11 milligram of sodium
DUCK LIVER PATE WITH CROSTINI
Steps:
- Preheat the oven to 400 degrees F.
- Coat a large saute pan with olive oil and add the anchovies, capers and smashed garlic. Cook over medium heat, stirring, until the anchovies have dissolved.
- Add the duck livers, then turn up the heat and saute until the livers are halfway to three-quarters of the way done, 3 to 5 minutes. Add the brandy and cook until the brandy has reduced by half, 3 to 4 minutes. (It should still be pretty soupy.)
- Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
- Brush the tops of the baguette slices with olive oil. Bake on a sheet tray until golden, about 6 minutes. Rub toasted baguette with a clove of garlic, then schmear each toast with the pate.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. Paté is a delicate dish, so it's important to be precise with your measurements and techniques.
- Choose high-quality duck livers: The quality of your duck livers will have a big impact on the final dish. Look for livers that are plump, smooth, and free of any blemishes.
- Soak the livers in milk: Soaking the livers in milk helps to remove any impurities and mellow out their flavor.
- Cook the livers gently: Duck livers are very delicate, so it's important to cook them gently. Overcooking will make them tough and dry.
- Season the pâté to taste: The amount of seasoning you add to your pâté is a matter of personal preference. However, it's important to taste the pâté as you go and adjust the seasoning accordingly.
- Chill the pâté before serving: Chilled pâté is easier to slice and spread. It also allows the flavors to meld together.
Conclusion:
Duck liver pâté is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It's a great way to use up leftover duck livers, and it's also a popular dish to serve at parties and gatherings. With a little bit of planning and effort, you can make duck liver pâté at home that is just as good as anything you would find in a restaurant.
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