Pâté of duck liver

Pâté of duck liver

Try this straightforward but gorgeous pâté recipe using less costly duck livers if you can’t afford pricey foie gras made from goose livers.

Ingredients

12 ounces of cleaned and cleansed duck livers

milk, 1 cup

2 cups of cream, thick

uncut star anise

kosher salt, two tablespoons

black pepper, freshly ground, to taste

How to Do It: Steps

Bowls of ingredients for duck liver paté
Recipe for Quick and Simple Vegan Banana Muffins
Duck livers should be let to soak in milk at room temperature for at least two hours.

a dish of milk with duck liver

Drain and rinse with cold water after two hours.

In a sieve over a basin, place duck liver.

Simply let the frozen, milk-soaked livers thaw in the refrigerator if you’re using them. Drain and then run a cold water rinse.

Bring the heavy cream, salt, star anise, and duck livers to a boil in a small saucepan. Cook for three minutes after reducing to a simmer. Take out and discard the star anise.

Using a wooden spoon, stir together duck livers, heavy cream, star anise, and salt in a pot.

Place the duck livers in a food processor bowl with the metal blade after removing them from the pan. Add about 1/2 cup of the heated cream, then blend well. Add the remaining cream in a steady stream while the engine is running gently.

Using a food processor, combine duck liver and cream.

Process until smooth, pausing occasionally to use a spatula to scrape the sides. Pulse in the pepper after adding it.

a food processor with a spatula and a combination of pureed duck liver
Duck liver paté should be scraped into a dish or many little crocks and let to cool to room temperature. Before serving, refrigerate the pâté for at least 24 hours under a lid of plastic wrap that touches the top. For up to two weeks, keep in the refrigerator.

a dish of bread with duck liver paté.
Variations in Recipes
Simply let the frozen, milk-soaked livers thaw in the refrigerator if you’re using them. Drain and then run a cold water rinse.
In addition, chicken livers can be used in place of duck livers in this recipe.

Alternatively, make this Jewish chicken liver pâté (better known as chopped chicken liver).

Methods for Spreading Pâté On toasted bread, every kind of pâté tastes great. The toast points can be pre-spread and arranged on a lovely dish, or you can allow your visitors help themselves.

With eggs: For a unique and mouthwatering combination, tuck it inside an omelet or serve it on the side of eggs prepared anyhow.

Who would have guessed that pâté would go perfectly with a sandwich or burger. But it functions.

With cheese and fruits: Add pâté cubes, almonds, and dried fruit to a cheese board to dress it up.

Vegetables can be stuffed with creamy, spreadable pâtés, such as peppers, tomatoes, pickled mushrooms, and celery.

Carrot and celery sticks make excellent dippers, but don’t forget about tortilla chips as well.