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Prep Time
10 min.
Cooking Time
40 min.
Serves
6
Difficulty
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About This Recipe
Classic duck liver pâté is an exquisite cold appetizer with a subtle taste. Traditionally, pâté is made for festive tables, served in tiny tartlets or spread on miniature canapés. However, the recipe for pâté is so simple and the ingredients so accessible that it makes sense to prepare it often! Spread aromatic pâté on a crispy toast – it will become a wholesome and nutritious breakfast, as your body will be provided with easily digestible protein and receive a portion of vitamins and trace elements. Don’t want a sandwich? Wrap a slice of pâté in a pancake or thin flatbread, adding a lettuce leaf and a couple of slices of pickled cucumber. By the way, this is an excellent option for filling your lunch box!
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 10
Serves:
Duck liver - 500 g
Butter for greasing the mold - 100 g
Cream 33% fat - 60 ml
Cognac - 50 ml
red onion - 1 pcs.
Extra virgin olive oil - 4 tbsp
Dried thyme - ½ tsp
Ground nutmeg - 0.3 tsp
Salt - to taste
Ground black pepper - to taste
Nutrition Facts
Serves:
🥓
Fat
355г
🍚
Carbohydrates
48г
🥩
Protein
93г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Clean the duck liver from films, fat and veins. Place in a colander, rinse thoroughly with cool water and allow to drain. Dry the liver pieces with paper towels.
Step 2
Cut the onion into small cubes. Heat olive oil in a deep frying pan and simmer the onion until translucent, 5-6 minutes. Cook the onions over low heat so they don't burn. Stir the onion frequently with a spatula.
Step 3
Add the prepared liver to the frying pan with the onions. Salt and season with black pepper. Cook over medium heat, stirring frequently, for 5 minutes. Check readiness - the outside of the liver should change color, but remain pink when cut.
Step 4
Pour cognac into the frying pan, add ground nutmeg and dried thyme. Increase heat to high and cook 2 minutes. Pour in the cream and continue cooking for another 3 minutes. Stir several times.
Step 5
Remove the pan with the liver from the heat and cool slightly. Transfer the fried liver along with the onion and sauce from the frying pan into a blender glass and pulse pulse for 1 minute.
Step 6
Add the butter cut into pieces and blend again until smooth. To make it easier to mix the butter with the liver, remove it from the refrigerator in advance.
Step 7
Place the finished pate in a container with an airtight lid or in a glass jar with a screw-on lid and refrigerate for 1 hour to harmonize the taste.
Enjoy your meal!
Follow the instructions step by step