- Duck Liver Pate
- This was adapted from a James Martin recipe but I prefer it with a little less garlic.
- 1kg duck livers, left whole, remove any sinew
- 6 tbsp brandy
- 1 clove garlic, finely chopped
- A few basil leaves
- 250g unsalted butter
- Salad leaves to serve
Preheat the oven to 160C/gas 3.
Arrange the livers in a single layer in an ovenproof dish, then add the garlic, basil leaves, brandy and seasoning.
Put the livers to the preheated oven and poach for about 30 minutes, turning once. The livers are ready when they are brown on the outside but still pink in the middle.
Transfer the livers and cooking liquor to a blender with 250g of the butter, and combine until smooth. Check the seasoning, then scrape into cling film and roll up to form a cylinder shape and leave in the fridge to cool.
When cool, clarify the remaining butter by melting it in a pan and removing all the curd-like sediment. Spoon the clear liquid over the surface of the pate and arrange a couple of fresh basil leaves on top. Chill in the fridge until set.
Serve the pâté with seeded crackers and cherries soaked in a little Kirsch.
Arrange the livers in a single layer in an ovenproof dish, then add the garlic, basil leaves, brandy and seasoning.
Put the livers to the preheated oven and poach for about 30 minutes, turning once. The livers are ready when they are brown on the outside but still pink in the middle.
Transfer the livers and cooking liquor to a blender with 250g of the butter, and combine until smooth. Check the seasoning, then scrape into cling film and roll up to form a cylinder shape and leave in the fridge to cool.
When cool, clarify the remaining butter by melting it in a pan and removing all the curd-like sediment. Spoon the clear liquid over the surface of the pate and arrange a couple of fresh basil leaves on top. Chill in the fridge until set.
Serve the pâté with seeded crackers and cherries soaked in a little Kirsch.
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