Name: Duck Liver Pâté with Brioche
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 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); 2 unsalted butter, melted; 1 sprig fresh thyme (for garnish); Brioche bread, sliced and toasted; Fig jam or fruit preserves; Cornichons (small pickles); Sea salt flakes (for finishing)

DifficultyIntermediate

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.

Yields6 Servings

Prep Time15 minsCook Time10 minsTotal Time2 hrs 25 mins

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

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

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

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

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

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