Duck Liver Pate

Duck liver pate with crackers

Duck liver is not my favorite for a multitude of reasons, not the least of which is texture. That said, I hate to see a good organically fed duck liver go to waste. And thankfully, my husband John enjoys a good pate.

When I occasionally roast a whole duck, it's almost always from Maple Leaf Farms. While I will sometimes use the giblets to make gravy, I never miss the opportunity to make some pate for John.

It's pretty simple and while I can't get the stuff past my lips, John loves it. The real beauty is that you likely have all the ingredients right at your fingertips: butter or duck fat, garlic, onions or shallots, heavy cream, and some kind of spirit with some sweetness like cognac, sherry, or vermouth.

THE RECIPE:

1 duck liver with any fibrous sinewy stuff trimmed off

2T unsalted butter

Pinch of salt

A couple of grinds of pepper

2T minced garlic

2T minced onion or shallot

1T spirit (i used cream sherry)

1T heavy cream

Heat the butter in a small sauce pan and add the garlic, onion salt and pepper and simmer until the onion is translucent

Place the liver in the pan and sear for 20 seconds on each side

Remove the pan from the burner and add the sherry

Return the pan to the burner and continue simmering until things thicken and get a bit syrupy

Stir in the heavy cream until well combined

Carefully transfer the mixture to a small food processor and process until the pate is a uniform spreadable texture.

Duck liver pate ready to serve

Transfer the pate to a shallow dish for easy serving.

Serve chilled with crusts of baguette bread or crackers.