Duck liver pâté brioche with caramelised onion & pepper

Duck liver pâté brioche with caramelised onion & pepper

By
From
Melts
Makes
1
Prep
5 mins
Cooking time
15 mins
Photographer
Jaqui Melville

The richness of duck liver pate goes extremely well with the caramelised red onion. Feel free to use other types of pate such as chicken liver or mushroom pâté.

Ingredients

Quantity Ingredient
30g duck liver pate
2 thick slices brioche

Caramelised onion

Quantity Ingredient
olive oil, for frying
1/2 small red onion, finely sliced into half moons

Black pepper butter

Quantity Ingredient
1 tablespoon butter, at room temperature
1/2 teaspoon ground black pepper

Method

  1. Weigh out the pâté in a small bowl and leave it to one side, covered, while you make the onions and butter so that it’s not fridge-cold when you come to use it.
  2. Caramelise the onions by heating some oil in a small saucepan over a medium-low heat. Add the onion and stir to coat it with the oil. Leave to fry gently for 15 minutes, stirring occasionally, or until the onion is soft, browned and slightly sticky. Remove from the heat.
  3. To make the black pepper butter, mix the butter and pepper together in a small bowl until well combined.
  4. Spread the pâté over a slice of the brioche, then spoon the caramelised onion on top. Close the sandwich with the other slice of brioche and spread the pepper butter over the outside of the sandwich.
  5. Heat a frying pan to medium-low, add the sandwich and cook for 1 minute. Brioche can easily burn, so keep an eye on it. Flip it over and cook the other side for a further 1 minute. Serve immediately.

Best bread

  • brioche
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