CategoryAppetizers, Game, Meat
This Duck Liver Pâté with Brioche is a luxurious and velvety spread that pairs beautifully with buttery toasted brioche. Made with rich duck livers, aromatic herbs, shallots, and a splash of cognac, this classic French delicacy is perfect for elegant appetizers, holiday gatherings, or a refined charcuterie board.
For the Duck Liver Pâté
8 oz (225g) fresh duck livers, cleaned
3 tbsp unsalted butter, divided
1 small shallot, finely chopped
1 clove garlic, minced
2 tbsp Cognac or brandy
¼ tsp fresh thyme leaves
½ tsp salt
¼ tsp black pepper
¼ cup heavy cream
1 tsp Dijon mustard (optional, for depth)
Pinch of nutmeg (optional, for warmth)
For the Clarified Butter Topping
2 unsalted butter, melted
1 sprig fresh thyme (for garnish)
For Serving
Brioche bread, sliced and toasted
Fig jam or fruit preserves
Cornichons (small pickles)
Sea salt flakes (for finishing)
Prepare the Duck Livers
1
-
Clean the livers:
- Trim off any sinew or greenish parts.
- Rinse and pat dry.
-
Sauté the aromatics:
- Melt 1 tablespoon of butter in a pan over medium heat.
- Add shallots and garlic, cooking for 2 minutes until soft.
-
Cook the livers:
- Add duck livers to the pan and cook for 2-3 minutes per side, until lightly browned but still pink inside.
- Pour in Cognac and let it simmer for 30 seconds.
-
Remove from heat and let cool slightly.
Blend the Pâté
2
- Transfer the cooked livers and shallots to a blender or food processor.
- Add:
- Salt, pepper, thyme, Dijon mustard, and nutmeg.
- Heavy cream and 2 tablespoons of butter (cut into pieces).
- Blend until smooth and creamy.
- Strain through a fine-mesh sieve for an ultra-silky texture.
Store and Chill
3
- Transfer the pâté into a ramekin or small jar.
- Melt 2 tablespoons of butter and pour a thin layer over the pâté.
- Garnish with a fresh thyme sprig.
- Refrigerate for at least 2 hours (best overnight) to allow flavors to develop.
Serve and Enjoy
4
- Toast brioche slices until golden brown.
- Serve the pâté chilled, with:
- Fig jam or preserves
- Cornichons (for acidity balance)
- A sprinkle of sea salt flakes
- Enjoy with a glass of white wine or Champagne!
Pro Tips
5
- For a smoother pâté: Add an extra tablespoon of heavy cream while blending.
- For a richer taste: Use duck fat instead of butter for extra depth.
- For a sweet contrast: Pair with sliced pears, apples, or honey drizzle.
Ingredients
For the Duck Liver Pâté
8 oz (225g) fresh duck livers, cleaned
3 tbsp unsalted butter, divided
1 small shallot, finely chopped
1 clove garlic, minced
2 tbsp Cognac or brandy
¼ tsp fresh thyme leaves
½ tsp salt
¼ tsp black pepper
¼ cup heavy cream
1 tsp Dijon mustard (optional, for depth)
Pinch of nutmeg (optional, for warmth)
For the Clarified Butter Topping
2 unsalted butter, melted
1 sprig fresh thyme (for garnish)
For Serving
Brioche bread, sliced and toasted
Fig jam or fruit preserves
Cornichons (small pickles)
Sea salt flakes (for finishing)
Directions
Prepare the Duck Livers
1
-
Clean the livers:
- Trim off any sinew or greenish parts.
- Rinse and pat dry.
-
Sauté the aromatics:
- Melt 1 tablespoon of butter in a pan over medium heat.
- Add shallots and garlic, cooking for 2 minutes until soft.
-
Cook the livers:
- Add duck livers to the pan and cook for 2-3 minutes per side, until lightly browned but still pink inside.
- Pour in Cognac and let it simmer for 30 seconds.
-
Remove from heat and let cool slightly.
Blend the Pâté
2
- Transfer the cooked livers and shallots to a blender or food processor.
- Add:
- Salt, pepper, thyme, Dijon mustard, and nutmeg.
- Heavy cream and 2 tablespoons of butter (cut into pieces).
- Blend until smooth and creamy.
- Strain through a fine-mesh sieve for an ultra-silky texture.
Store and Chill
3
- Transfer the pâté into a ramekin or small jar.
- Melt 2 tablespoons of butter and pour a thin layer over the pâté.
- Garnish with a fresh thyme sprig.
- Refrigerate for at least 2 hours (best overnight) to allow flavors to develop.
Serve and Enjoy
4
- Toast brioche slices until golden brown.
- Serve the pâté chilled, with:
- Fig jam or preserves
- Cornichons (for acidity balance)
- A sprinkle of sea salt flakes
- Enjoy with a glass of white wine or Champagne!
Pro Tips
5
- For a smoother pâté: Add an extra tablespoon of heavy cream while blending.
- For a richer taste: Use duck fat instead of butter for extra depth.
- For a sweet contrast: Pair with sliced pears, apples, or honey drizzle.
Notes
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