19 Oct Duck Liver Pate 01
Posted at 08:42h
in Appetizers, Backstage Restaurant, Cold Dish, Dinner, French (Haute’), Hors d’oeuvres, Poultry, Starters, Utility Recipe
This is one of my favorite things in the World, after Jennifer, but this is not entirely my recipe; it is a hybrid of an old Jacques Pepin recipe crossed with a recipe from luv-a-duck.com. Reason being, I needed a Duck Liver Pate to finish another recipe that it compliments, and at this time, I can't locate my original 1980's recipe, but I will, an I'll put it up here when I do.
| Servings | Prep Time |
| 2 pounds of pate | 30 minutes |
| Cook Time | Passive Time |
| 30 minutes | 12 hours |
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This is one of my favorite things in the World, after Jennifer, but this is not entirely my recipe; it is a hybrid of an old Jacques Pepin recipe crossed with a recipe from luv-a-duck.com. Reason being, I needed a Duck Liver Pate to finish another recipe that it compliments, and at this time, I can't locate my original 1980's recipe, but I will, an I'll put it up here when I do.
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Ingredients
- 3 oz. Rendered Duck Fat There is a "How to Render Duck Fat" link below, or you can simply purchase Renderd Duck Fat in the store.
- 1 each Onions, Vadalia, Fresh, sliced
- 1 each Shallot, Fresh, minced
- 1 lb. Duck Livers
- 1 tsp. Herbs de Provence
- 2 cloves Garlic, Fresh, crushed
- 1/2 tsp. Sea Salt
- 1/2 tsp. Pepper, Black, Fresh Ground
- 1/4 cup Cognac ** The Good Stuff.
- 1/4 cup Heavy Cream
- 2 tbsp. Butter, unsalted Cold.
Servings: pounds of pate
Units:
Instructions
- Place the Duck Fat in a heavy sauté pan, and cook over medium heat for about 4 to 5 minutes, until the fat is melted and some of it starts to brown.
- Add the Onions and Shallots and cook for about a minute, stirring.
- Add the Duck Livers, herbes de Provence, and the Garlic, and cook on slightly raised heat for about 5 minutes, stirring occasionally.
- Stir in the Sea Salt and Pepper, and remove from heat.
- Empty the cooked ingredients into a food processor, add the Cognac, and puree.
- Add the Heavy Cream, and Cold Butter. Continue to blend until smooth.
- Pour the finished pate into a container, cover and refrigerate at least 2 hours, but overnight will yield better results.
- Serve with, or on, toasted Baguettes, or French Bread, with Chopped Hard Boiled Egg, Minced Red Onion, Mango Chutney, Crackers, Course Grain Mustard, and Fanned Cornichons.
Recipe Notes
How to Render Duck Fat 01
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