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🍽️ Creamy Duck Liver Pâté

119 kcal · 30 min · 4 servings

Ingredients

• 250 g duck liver (kitchen-ready)
• 1 sprig thyme
• 20 ml brandy
• 20 ml port wine
• 1 tsp curing salt
• 0.5 apple
• 1 tsp butter
• 250 g ghee
• 1 egg (L)
• salt
• pepper

Instructions

1. 1. Rinse the duck liver under cold water.
2. 2. Pat the liver dry with a kitchen towel.
3. 3. Remove any visible sinews or membranes, if present.
4. 4. Cut the duck liver into small cubes.
5. 5. Mix the liver cubes with thyme, brandy, port wine, and curing salt.
6. 6. Cover the bowl and place it in the refrigerator to marinate for about 2 hours.
7. 7. Peel the apple while waiting.
8. 8. Remove the core from the apple.
9. 9. Cut the apple into small cubes.
10. 10. Heat the butter in a pan.
11. 11. Add the apple cubes to the hot pan.
12. 12. Sauté the apples over medium heat for 3 to 4 minutes.
13. 13. Remove the pan from the heat.
14. 14. Let the sautéed apples cool down completely.
15. 15. Let the clarified butter melt slowly.
16. 16. Let the melted clarified butter cool down again.
17. 17. Combine the marinated duck liver with the cooled apple cubes and the egg.
18. 18. Puree the mixture until smooth.
19. 19. Slowly pour the cooled clarified butter into the puree.
20. 20. Stir everything well until it is homogeneous.
21. 21. Press the liver mixture through a fine sieve.
22. 22. Season the strained mixture with salt and pepper.
23. 23. Fill the liver mixture into four small jars.
24. 24. Smooth the surface in the jars.
25. 25. Cover the jars.
26. 26. Place the jars in a hot water bath.
27. 27. Place the water bath into the preheated oven.
28. 28. Bake the pâté at 100 °C (convection 80 °C or gas mark 1) for about 45 to 60 minutes.
29. 29. Let the duck pâté cool down completely.
30. 30. Serve the pâté.

Nutrition per serving

• kcal: 119
• Protein: 2 g · Fett/Fat: 11 g · Carbs: 1 g