Easy Duck Liver Pate
This is a simple recipe that can be easily doubled if catering for a large group. You could also add a few fresh herbs such as parsley, thyme or sage.
Ingredients
450g Luv-a-Duck, Duck Livers
200g butter, melted
50ml double cream
1 tbsp brandy
Sea salt and freshly ground black pepper
Method
- Heat a heavy-based frying pan over a medium heat. Pour a little of the melted butter into the hot pan, add half the duck livers and cook for 3-5 minutes until cooked all the way through. Transfer them to a plate and repeat with the rest of the livers.
- Pour the brandy into the fry pan and bring to the boil (it might light up be careful).
- Transfer the livers to a food processor and blend them for a minute or so until smooth.
- Pour in the brandy, remaining melted butter and double cream and blend once more. Season with salt and freshly ground black pepper.
- Transfer the pate to eight espresso cups or small duck pate dishes.