Duck liver pâté
By: James Martin From: James Martin's Favourite Feasts
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Duck liver pâté
- Prep time:
- 25 mins, plus 30 mins cooling time
- Cook time:
- 30 mins
- Serves:
- 10
For a make-ahead starter try James Martin's pâté, subtly flavoured with brandy and fresh basil
Ingredients
- 1kg duck livers, left whole, all sinewy bits removed
- 6 tbsp Brandy
- 2 cloves Garlic, finely chopped
- 1 handful Basil
- 250g unsalted Butter
To serve
- orange segments, charred with a blow torch or under the grill
- Melba toast
Method
1. Preheat the oven to 160C/gas 3.2. Arrange the livers in a single layer in an ovenproof dish, then add the garlic, basil leaves, brandy and seasoning.
3. Put the livers to the preheated oven and poach for about 30 minutes, turning once. The livers are ready when they are brown on the outside but still pink in the middle.
4. Transfer the livers and cooking liquor to a blender with 250g of the butter, and combine until smooth. Check the seasoning, then scrape into small pots and leave to cool.
5. When cool, clarify the remaining butter by melting it in a pan and removing all the curd-like sediment. Spoon the clear liquid over the surface of the pots and arrange a couple of fresh basil leaves on top. Chill in the fridge until set.
6. Serve the pâté with charred orange segments and melba toast.
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Latest Comment
This recipe doesn't work as the ingredients are wrong. It says that 250g of butter is needed and yet later says 'transfer... with 250g of the butter' and then 'clarify the remaining butter'. 250g minus 250g = nothing. Does anyone actually check these?