Ingredients with Measurements:
- 1 lb duck liver
- 1/2 cup unsalted butter
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/4 cup brandy
- 1/4 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
Special equipment needed:
- Food processor or blender
- 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, melt the butter over medium heat. Add the diced onion and minced garlic and sauté until softened, about 5 minutes.
3. Add the duck liver to the skillet and cook until browned on the outside but still pink on the inside, 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. Transfer the contents of the skillet to a food processor or blender and pulse until smooth.
7. Add the heavy cream, salt, black pepper, and ground nutmeg to the food processor or blender 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
Chilling time: 2 hours or overnight
Temperature:
Refrigerate at 40°F or below.
Serving size:
Makes about 2 cups or 8 servings.
Nutritional information:
Per serving:
Calories: 250
Total fat: 23g
Saturated fat: 13g
Cholesterol: 230mg
Sodium: 340mg
Total carbohydrates: 3g
Dietary fiber: 0g
Total sugars: 1g
Protein: 8g
Substitutions for ingredients:
- Chicken liver or pork liver can be substituted for the duck liver.
- Brandy can be substituted with cognac or sherry.
- Heavy cream can be substituted with crème fraîche or sour cream.
Variations:
- Add chopped herbs such as thyme, rosemary, or parsley to the pâté mixture.
- Add chopped dried fruit such as apricots, cherries, or figs to the pâté mixture.
- Top the pâté with a layer of melted butter or a fruit compote before chilling.
Tips and tricks:
- Make sure the duck liver is at room temperature before cooking to ensure even cooking.
- Use a sharp knife to remove any connective tissue or veins from the liver before cooking.
- Chill the pâté for at least 2 hours or overnight to allow the flavors to meld together.
Storage instructions:
- Store the pâté in an airtight container in the refrigerator for up to 5 days.
- The pâté can also be frozen for up to 3 months.
Reheating instructions:
- Let the pâté come to room temperature before serving.
- Serve with toasted bread or crackers.
Presentation ideas:
- Serve the pâté on a platter with crackers, sliced baguette, and fruit.
- Garnish the pâté with chopped herbs or a fruit compote.
Garnishes:
- Chopped herbs such as thyme, rosemary, or parsley
- Fruit compote such as cranberry or fig
Pairings:
- Red wine such as Pinot Noir or Cabernet Sauvignon
- White wine such as Chardonnay or Sauvignon Blanc
Suggested side dishes:
- Mixed greens salad with vinaigrette
- Roasted vegetables such as carrots, beets, or Brussels sprouts
Troubleshooting advice:
- If the pâté is too dry, add more heavy cream or butter to the mixture.
- If the pâté is too soft, chill it for a longer period of time.
Food safety advice:
- Make sure the duck liver is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use a food thermometer to check the internal temperature of the liver.
Food history:
- Pâté originated in France and is a traditional dish made from liver, fat, and seasonings.
Flavor profiles:
- Rich, creamy, savory, and slightly sweet.
Serving suggestions:
- Serve the pâté as an appetizer or as part of a charcuterie board.
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Region: French