High Flying Duck Liver Pate

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Duck Liver Pate
Photo: Matt Sativa

High Flying Duck Liver Pate

One of the most popular dishes across the globe is the simple yet delicious chicken liver pate. Swopping the chicken liver for duck liver brings in a new depth of flavor which blends beautifully with the condiments served with this recipe. There are many ways to roll a fatty make a pate but, this recipe is easy, rich and, tastes delicious.

Yield: 6 portions
Difficulty: This one is a walk in the park

Ingredients:
21 oz. duck livers
4 rashers of streaky bacon chopped
4 oz. unsalted butter
½ onion chopped roughly
½ clove garlic chopped roughly
3 Tbsp. cannabutter or canna-infused extra virgin olive oil
Salt and pepper to taste
½ cup fresh cream
Marmalade
Fig preserve
Berry preserve (blackberry or blueberry)
Crusty bread or sliced baguette
1 cucumber
¼ cup red wine vinegar or raspberry vinegar
¼ cup olive oil

Method:
Place a frying pan onto medium-high heat and allow it to get hot.
Once hot, add a tablespoon of butter to the pan and add in the onions and garlic.
Once the onions begin to turn translucent, add the bacon to the pan.
When the bacon has begun to render and the onions and garlic have softened, add the livers a few at a time.
Adding too many at once will cause the temperature of the pan to drop and the livers will boil in their own juice.
Keep adding the livers a few at a time until all the livers have been added. Make sure you can hear them sizzle the entire time.
Cook the livers until they are pink inside. Over-cooking them will make them grey and change their flavor.
Once the livers are cooked, add in the butter but not the cannabutter or oil yet.
Once the butter has melted, remove from the heat and puree it carefully into a smooth paste.
Add in the cream and mix until all combined.
Taste the pate and season with salt and pepper as needed.
Finally, add in the cannabutter or oil and stir until well combined.
Place the pate into ramekins or a bowl and once cooled place it into the refrigerator to set.

For the pickled cucumbers:
Use a peeler to make ribbons of cucumber.
Place them into a jar with a lid and add the vinegar and olive oil.
Season with salt and pepper.
Shake the jar and place it into the refrigerator for a couple of hours, shaking it occasionally.

Plating:
There are a variety of options when it comes to plating and serving pate.
You can place the pate into individual ramekins and cover it with a thin layer of melted butter.
You can put all the pate into one bowl for a family-style service or, you can place a few dollops onto a plate and arrange the bread and preserves around it like I have done.
Other condiments that go great with this recipe are fresh apples or, sauteed apples, cranberry sauce, or, anything fruity. Of course, you can add other types of pickles like gherkins too. Keep in mind that having something sweet will make the flavor of the pate pop.
Enjoy.