Ingredients with Measurements:
- 1 lb duck liver
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream
- 1/4 cup brandy
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
Special equipment needed:
- Food processor
- Fine mesh strainer
- Pâté mold or ramekins
Step-by-step instructions:
1. Rinse the duck liver and pat dry with paper towels.
2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the shallot and garlic and cook until softened, about 3 minutes.
3. Add the duck liver to the skillet and cook until browned on both sides, about 5 minutes.
4. Pour in the brandy and cook until the liquid has reduced by half, about 2 minutes.
5. Remove the skillet from the heat and let cool for a few minutes.
6. In a food processor, pulse the duck liver mixture until smooth.
7. Add the remaining butter, heavy cream, salt, black pepper, and nutmeg to the food processor and pulse until well combined.
8. Strain the mixture through a fine mesh strainer to remove any lumps.
9. Pour the mixture into a pâté mold or ramekins and smooth the top with a spatula.
10. Cover the pâté with plastic wrap and refrigerate for at least 2 hours, or overnight.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Refrigerate for at least 2 hours, or overnight.
Serving size:
- Makes about 2 cups of pâté.
Nutritional information:
- Calories: 220 per serving
- Fat: 20g
- Protein: 6g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 1g
Substitutions for ingredients:
- Chicken liver can be used instead of duck liver.
- Cognac or whiskey can be used instead of brandy.
- Ground nutmeg can be used instead of freshly grated nutmeg.
Variations:
- Add chopped herbs, such as thyme or parsley, to the pâté mixture before refrigerating.
- Top the pâté with a layer of melted butter before refrigerating.
- Serve the pâté with toasted bread or crackers.
Tips and tricks:
- Make sure to strain the pâté mixture to remove any lumps for a smooth texture.
- Use room temperature butter for easier blending.
- Let the pâté sit at room temperature for 10-15 minutes before serving for easier spreading.
Storage instructions:
- Store the pâté in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Let the pâté sit at room temperature for 10-15 minutes before serving.
Presentation ideas:
- Serve the pâté on a wooden board with crackers, sliced baguette, and grapes.
Garnishes:
- Top the pâté with a sprinkle of chopped herbs or a drizzle of balsamic glaze.
Pairings:
- Serve the pâté with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Serve the pâté with a side salad or roasted vegetables.
Troubleshooting advice:
- If the pâté is too thick, add a splash of heavy cream to thin it out.
Food safety advice:
- Make sure to cook the duck liver until it is fully cooked to prevent any foodborne illness.
Food history:
- Pâté originated in France and is traditionally made with liver, fat, and spices.
Flavor profiles:
- Creamy, rich, and savory.
Serving suggestions:
- Serve the pâté as an appetizer or as part of a charcuterie board.
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