Duck Liver Pate


  • 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


  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.

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