03/08/2022

Duck Liver, Bacon and Port Pâté

Classic French-style pâté is easier to make than you think and will keep for up to 3 weeks in the fridge.

Makes:

4 x 1/2 cup pots

Prep Time: 20 minutes

Cooking Time: 15 minutes

Download Recipe PDF

Ingredients

500g duck livers
1 cup milk
250g butter
2 golden shallots, finely chopped
125g lean bacon, chopped
1/4 cup port
2 teaspoons thyme leaves
thyme and/or parsley leaves, for garnish
peppercorns, for garnish

Method

Soak the duck livers in the milk for 2 hours. Drain using a sieve, rinse and pat dry with paper towel. Using scissors, remove any stringy connective tissue, even if you need to separate the meat. Melt 150g butter in a large frypan and sauté shallots and bacon until softened. Add duck livers and thyme and cook until livers change colour. Add port and simmer 1 minute. Remove from heat. Blend in a food processor until very smooth. Pour into 4 x 1/2 cup pots and smooth the surface with a butter knife. Melt the remaining butter and allow to cool slightly until sediment settles on the bottom. Pour a thin layer of the clarified butter only (avoid the sediment) over the pâté, fully covering the surface. Press thyme leaves, parsley and peppercorns into the butter to garnish. Refrigerate until chilled. Serve with toasts or crackers.
Sealed Pâté will keep refrigerated for up to 3 weeks, otherwise use within a few days once the butter seal is broken.

Tips

Serve with redcurrant, quince or port jelly.

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