Duck Liver Pate

Ingredients:

  • 12 ounces duck livers, rinsed and connective tissue removed
  • 1 cup milk
  • 2 cups heavy cream
  • 1 whole star anise
  • 2 teaspoons Smoked Rock Salt (ground)
  • 3/4 teaspoon freshly ground black pepper


Preparation:

  1. Soak duck livers in the milk for at least two hours at room temperature.
  2. Bring the double cream, star anise, and Smoked rock salt to a boil in a small saucepan.
  3. Reduce to simmering, and cook for 3 minutes.
  4. Remove the anise.
  5. Place duck livers in a food processor bowl fitted with the metal blade.
  6. Add about 1/2 cup of the hot cream and process until combined.
  7. With the motor running, slowly add the rest of the cream in a steady stream.
  8. Process the livers until smooth. pausing to scrape down sides with a spatula as needed.
  9. Add pepper and pulse until combined.
  10. Scrape duck liver pate into a serving bowl and cool to room temperature.
  11. Cover clarified butter and chill for at least 24 hours before serving.

Serve with crusty bread.



Older Post Newer Post


Leave a comment

Please note, comments must be approved before they are published