The ratio of duck liver to butter is 1:1 to achieve a smooth almost Foie Gras like finish. Nothing compares to a well made pate.
great stuff
What you will need…
500 grams free range duck livers, trimmed and free of gall (the green part)
500 grams unsalted butter cut into 2cm cubes
2 golden shallots, finely diced
1 garlic clove crushed
serve w prune puree - all pics Brian Usher
75 ml brandy
75 ml port
200 ml pure cream
2 leaves of fresh bay
Sea salt and ground pepper to taste
What you need to do…
Sauté shallots and garlic in 100 grams of butter, do not allow for too much colour.
Add brandy and port, burn off alcohol and let reduce by 2/3 until rich and unctuous.
Add cream, season with salt and reduce by ½. Add livers and gently poach until just firm to touch. They should still be pink in the centre. DO NOT overcook. Remove bay leaves.
Blend in a food processor or use an immersion blender. Gradually add in the butter a few cubes at a time until well emulsified.
Season well.
Transfer to plastic lined terrine or suitable mold. Expel excess air by tapping on the bench. Cover and refrigerate for a minimum of 12 hours.
Remove from mold and slice with a hot knife.
Serve w prune puree, sliced pear and torn bread
