meat
fish
veg
fruit
dairy
pulses and grains
nuts and seeds
herbs and spices
oils and fats
sauces and spreads
drinks
natural supplements
breakfast
lunch
dinner
desserts
starters
sides
snacks
occasions
sauces and pastes
takeaway
snacks and confectionery
ready meals
About nutrients
All nutrients
vitamins
minerals
phytochemicals
fatty acids
macronutrients
amino acids
Duck liver pate
Yes
6
Milk, Milk, Lactose
What are the health benefits of Duck liver pate?
This lovey pate is good for your DNA, sight, blood and immune function.
Duck livers are only available fresh in the winter, so make the most of them when you can.
Ingredients
50ml brandy
60ml double cream
500g duck livers, cleaned
2 cloves garlic, finely chopped
150ml clarified butter
2 shallots, peeled and finely chopped
100g streaky bacon, finely chopped
2 tbsp thyme leaves
200g butter, chopped
Method
1. Heat 30gm butter in a large saucepan over medium-high heat. Add shallot, garlic and thyme and cook, stirring occasionally, until shallot is soft (5-6 minutes).
2. Add bacon, cook until crisp (2-3 minutes), season to taste, then transfer mixture to a food processor.
3. Heat 30gm butter in same pan, add livers and cook until brown (1-2 minutes each side), then add to food processor.
4. Return pan to heat, deglaze with brandy, cook for 2-3 minutes, scraping base of pan with wooden spoon, then add to food processor.
5. Add remaining butter to food processor, process until smooth, then add cream and process to combine.
6. Adjust seasoning to taste, pass through a fine metal sieve, spoon into individual ramekins or a 2½ cup-capacity mould to 2cm below rim and refrigerate until surface is just set (15-20 minutes).
7. Pour over clarified butter to cover and refrigerate until set (2-3 hours).
2. Add bacon, cook until crisp (2-3 minutes), season to taste, then transfer mixture to a food processor.
3. Heat 30gm butter in same pan, add livers and cook until brown (1-2 minutes each side), then add to food processor.
4. Return pan to heat, deglaze with brandy, cook for 2-3 minutes, scraping base of pan with wooden spoon, then add to food processor.
5. Add remaining butter to food processor, process until smooth, then add cream and process to combine.
6. Adjust seasoning to taste, pass through a fine metal sieve, spoon into individual ramekins or a 2½ cup-capacity mould to 2cm below rim and refrigerate until surface is just set (15-20 minutes).
7. Pour over clarified butter to cover and refrigerate until set (2-3 hours).
Now check these out
The personalised nutrition platform for health hungry people
