Duck Liver Pâté with Armagnac

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

Mustard powder, mace, thyme and Armagnac turn duck livers into a classic French-style spread that tastes rich but not heavy when served at room temperature.

Serves: 6 people

Preparation time: 35 min

Ingredients

• Duck livers – 225 g
• Butter – 225 g
• Armagnac – 2 tbsp
• Mustard powder – 2 tsp
• Ground mace – 1/4 tsp
• Fresh thyme – 1 tsp
• Garlic – 2 cloves, crushed
• Salt – to taste
• Black pepper – to taste
• Juniper berries – a few, for garnish

Method

STEP 1
Rinse and trim the duck livers, then pat them dry. Melt a little of the butter in a frying pan and cook the livers gently until browned outside and still slightly rosy inside.
STEP 2
Lift the livers into a processor. Add most of the remaining butter to the pan so it melts into the cooking juices, then pour in the Armagnac to lift all the flavour from the base of the pan.
STEP 3
Add the buttery pan juices, mustard powder, mace, thyme, garlic, salt and pepper to the processor and blend until smooth.
STEP 4
Spoon the pâté into pots, smooth the tops and chill. Serve at room temperature so the flavour and texture open up properly.