Duck Liver Pate
Liver is one of the most nutrient-dense foods on the planet, with significant amounts of iron, riboflavin, vitamin B12, vitamin A, and copper. It's also a somewhat polarizing food, some people love it, some hate it, and there aren't many inbetween. Even if you think you hate liver, I encourage you to give this recipe a try! It is simply put, the most delectable way to enjoy this powerful superfood. It is also simple to prepare at home so without further adieu….
Ingredients:
You are going to need some liver for this recipe, fresh or frozen will work. Be sure to choose high quality liver from a source you trust for the best flavor and health benefits. Livers should be smooth, dark, and evenly colored. If the liver has pale spots it is a sign that the animal was not in the best health at the time of harvest and I would not advise using it. If you use frozen liver, defrost it completely before starting and discard any excess liquid. And make sure your liver is trimmed of any remaining connective tissues. (If you are using non poultry liver and do not want a strong liver taste, I suggest soaking the liver for a few hours in milk to help mellow the flavor.)
Aromatics- Rosemary, Sage, Thyme, Bayleaf, Garlic, Onion, Carrots, Curry… are all wonderful options depending on your tastes and if you are adventurous, feel free to experiment with any other dried herbs and spices here!
Fat- Typically butter which lends amazing richness and flavor but you could use tallow or schmaltz here as well.
A splash of something acidic… balsamic vinegar, cider, or an alcohol like wine, flat beer, or any flavorful spirits could be used.
Salt and pepper to taste.
Recipe:
Take a good chunk of butter, about 2-4 TBSP and melt it in a skillet. Add in your desired aromatics, you have quite a bit of wiggle room here, I usually use about ½ an onion, a clove or two of garlic, and a couple sprigs of fresh herbs. (this is scaled for a small batch of poultry livers, if you are using a larger liver, scale up accordingly and to taste.) Once your onions are translucent and the whole thing is making your mouth water… It's time to add in your liver and if desired a splash of alcohol and or balsamic. Cook the livers to just done with the insides remaining slightly pink, about 2-3 minutes on each side. Once cooked, remove from the heat and let it cool slightly, this is the point to add some salt and pepper. If you used whole sprigs of herbs you may want to remove them now for a smoother end product, up to you. Pour this mix into a food processor or use an immersion blender to get the consistency you desire, could be totally smooth or a little chunky, again, totally up to you!
Melt some more butter to create the fat seal on your pate. Fill small, sterilized containers about an inch from the top with your pate, making sure to pack it tightly to avoid air bubbles that could encourage spoilage, (you can see I missed a big air bubble in one jar in the video and had to put that jar up front to be used first) and top the container with 1/4-1/2 inch of the melted butter to seal it. Refrigerate or place into a cellar for cold storage!
Storage: According to modern guidelines, pate should be stored in the refrigerator for no more than a few days, maybe a week tops if left unopened. However, I have used pate from the back of the fridge that is still sealed with its fat cap after several weeks and had great results… Always use your best judgment and if it seems off, throw it out, no one wants to get sick from expired liver!
Once you dip into the jar and break its seal, it is definitely best to use quickly, which is why I like to portion this into small jars. You can also freeze pate for longer term storage and just defrost it before use! There is a slight risk of the pate separating when frozen but I have found generally good results freezing pate. Just let it cool completely in the fridge before moving it to the freezer and defrost it completely before serving!
Bon Appetite my friends!
