Duck liver pâté

Duck liver pâté

Ben's Meat Bible
Benito Martin

This is one of my indulgences. If I could, I would eat duck liver pâté every day on nice crusty bread with some pickles. It really is worth making your own.


Quantity Ingredient
200g unsalted butter, at room temperature, plus 2 tablespoons for frying
2 shallots, finely chopped
500g duck livers
1 large garlic clove, finely chopped
1 tablespoon marjoram leaves
2 thyme stalks
freshly ground black pepper
2 tablespoons brandy
2 tablespoons port
2 tablespoons madeira wine
1 tablespoon balsamic vinegar
125ml chilled pouring cream
8 sage leaves


  1. In a large frying pan, melt the 2 tablespoons of butter over high heat until the foam subsides, then add the shallots. Sauté for 30 seconds, or until the shallots just start to soften. Add the livers, garlic, marjoram and thyme, and season with salt and pepper. Continue to sauté for a further 1½ minutes, until the livers colour on the outside and are just pink in the middle. Add all the alcohol to the pan and toss the livers a few more times. Remove to a bowl, allow to cool slightly, and refrigerate to cool completely.
  2. Once the livers are completely cool, discard the thyme stalks and stir in the vinegar. Transfer to a food processor and process to a purée. Slowly pour in the cream and stir until the mixture is smooth. Adjust the seasoning. Transfer to four 125 ml ramekins.
  3. In a small saucepan, melt the remaining butter. Remove from the heat, allow to cool, then pour the melted butter over each pâté and top with a couple of sage leaves. Refrigerate for at least 2 hours, or until the butter has set.
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