📝 About This Recipe
This luxurious French-inspired pâté is the epitome of sophisticated comfort, transforming humble poultry offal into a velvety, melt-in-your-mouth masterpiece. Rich duck livers are sautéed with aromatic shallots and deglazed with fine Cognac, then blended with high-quality butter to achieve a texture as smooth as silk. Topped with a golden layer of clarified butter, this dish is an essential centerpiece for any elegant charcuterie board or festive gathering.
🥗 Ingredients
The Liver Base
- 1 lb Fresh duck livers (cleaned, trimmed of connective tissue and soaked in milk for 1 hour)
- 1 cup Unsalted butter (high-quality, softened and cubed)
- 2 large Shallots (finely minced)
- 2 pieces Garlic cloves (minced)
Aromatics and Deglazing
- 1/4 cup Cognac or Brandy (VSOP preferred)
- 2 tablespoons Heavy cream (at room temperature)
- 1 teaspoon Fresh thyme leaves (stripped from the stem)
- 1/8 teaspoon Ground allspice
- 1 teaspoon Fine sea salt (or to taste)
- 1/2 teaspoon Freshly cracked black pepper
The Butter Seal
- 4 tablespoons Unsalted butter (for clarifying)
- 2-3 pieces Fresh thyme sprigs (for decoration)
- 1/2 teaspoon Pink peppercorns (optional garnish)
👨🍳 Instructions
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1
Drain the duck livers from the milk soak and pat them thoroughly dry with paper towels. Removing excess moisture is crucial for a proper sear rather than steaming.
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2
In a large skillet over medium heat, melt 2 tablespoons of the butter. Once foaming, add the minced shallots and cook for 3-4 minutes until translucent and soft.
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3
Add the minced garlic and thyme leaves to the skillet, sautéing for another 60 seconds until fragrant, being careful not to brown the garlic.
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4
Increase the heat to medium-high. Add the duck livers in a single layer. Sear for about 2 minutes per side; they should be browned on the outside but still distinctly pink and soft in the center.
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5
Pour in the Cognac to deglaze the pan. If using a gas stove, be cautious of the flame. Let the liquid bubble and reduce by half, scraping up any flavorful browned bits (fond) from the bottom of the pan.
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6
Remove the skillet from the heat and allow the mixture to cool for about 5-10 minutes. It should be warm, but not scorching, before blending.
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7
Transfer the entire contents of the skillet into a food processor or high-speed blender. Add the sea salt, black pepper, allspice, and heavy cream.
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8
Pulse until the mixture is coarsely chopped. With the motor running, gradually add the remaining softened butter, one cube at a time, until the mixture is completely smooth and emulsified.
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9
For a truly professional 'silky' finish, press the pâté through a fine-mesh sieve (chinois) using the back of a spoon into a clean bowl. This removes any small bits of connective tissue.
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10
Taste the pâté and adjust seasoning if necessary. Spoon the mixture into small ramekins or a decorative ceramic terrine, smoothing the top with an offset spatula.
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11
Prepare the seal: Melt the 4 tablespoons of butter in a small saucepan over low heat. Once melted, spoon off the white milk solids to leave clear yellow fat (clarified butter).
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12
Place a sprig of thyme and a few pink peppercorns on top of each ramekin for decoration, then gently pour the clarified butter over the pâté to create a 1/8-inch thick seal.
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13
Cover loosely and refrigerate for at least 4 hours, though ideally overnight, to allow the flavors to mature and the texture to set firmly.
💡 Chef's Tips
Always soak the livers in milk or salted water for at least an hour to remove any bitterness and produce a cleaner flavor. Do not overcook the livers; if they are grey all the way through, the pâté will be grainy rather than creamy. Ensure the butter is at room temperature before blending to ensure a perfect emulsion with the warm livers. If you don't have Cognac, a dry Sherry or a dark rum makes an excellent flavor substitute. The clarified butter seal isn't just for looks—it prevents the pâté from oxidizing (turning grey) and allows it to keep in the fridge for up to a week.
🍽️ Serving Suggestions
Serve with a warm, crusty French baguette or toasted brioche slices for a touch of sweetness. Pair with a sweet onion jam, fig preserves, or cornichons to provide a sharp acidic contrast to the rich fat. Accompany with a glass of Sauternes or a late-harvest Riesling to complement the richness. Add a small pile of fleur de sel on the side for guests to sprinkle over their spread. A crisp, dry Champagne also works beautifully to cut through the decadence of the duck liver.