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Duck Liver Pâté with Brioche

Yields6 ServingsPrep Time15 minsCook Time10 minsTotal Time2 hrs 25 mins

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.

Duck Liver Pâté with Brioche

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

 

  1. Clean the livers:

    • Trim off any sinew or greenish parts.
    • Rinse and pat dry.

  2. Sauté the aromatics:

    • Melt 1 tablespoon of butter in a pan over medium heat.
    • Add shallots and garlic, cooking for 2 minutes until soft.

  3. 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.

  4. Remove from heat and let cool slightly.

Blend the Pâté
2

 

  1. Transfer the cooked livers and shallots to a blender or food processor.
  2. Add:
    • Salt, pepper, thyme, Dijon mustard, and nutmeg.
    • Heavy cream and 2 tablespoons of butter (cut into pieces).
  3. Blend until smooth and creamy.
  4. Strain through a fine-mesh sieve for an ultra-silky texture.
Store and Chill
3

 

  1. Transfer the pâté into a ramekin or small jar.
  2. Melt 2 tablespoons of butter and pour a thin layer over the pâté.
  3. Garnish with a fresh thyme sprig.
  4. Refrigerate for at least 2 hours (best overnight) to allow flavors to develop.
Serve and Enjoy
4

 

  1. Toast brioche slices until golden brown.
  2. Serve the pâté chilled, with:
    • Fig jam or preserves
    • Cornichons (for acidity balance)
    • A sprinkle of sea salt flakes
  3. 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.

Nutrition Facts

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