250g Fresh duck livers (washed and dried with kitchen paper)
1 large clove garlic, crushed
A sprig of thyme, leaves picked
45ml cointreau (port or brandy)
Salt & Freshly ground pepper
Clarified butter to seal top
To serve, turn out of terrine mould or loaf tin and cut into slices, (or if using, serve an individual ramekin to each person) serve with toast and a small side salad or chutney of your choice.
This is a delicous, very easy to make duck liver paté, ideal as a starter or for a tasty light lunch.
Add crushed garlic and thyme leaves to the pan stir to combine.
Duck Liver Paté
De-glaze pan with cointreau and flame for a couple of minutes.
Season paté, taste and adjust seasonings as necessary. The paté at this stage should be very smooth in texture.
Add remaining butter, purée until smooth.
Pour paté into either individual ramekins, a terrine dish or a loaf tin lined with cling film. Tap on work surface to remove any bubbles that may have formed in the paté.
Pour clarified butter over paté to seal and place in refrigerator to chill. The Paté will keep in the refrigerator for around 5 days.
Scrape contents of frying pan into a food processor, puree for a few seconds, allow to cool slightly.
Melt a large knob of butter in a frying pan over a medium heat, when the butter starts to foam add the livers and cook over a gentle heat. Cook until all traces of pink are gone, (it is important not to cook the livers over too high a heat, or to overcook them, as the outsides will go crusty and this will affect the texture of the finished paté)
Trim livers removing any green bits or membrane.