Serve 4-6
(Makes approx. 500g)
2 knobs of butter
1 large white onion, chopped
4 cloves garlic, chopped
250g duck livers, cleaned and trimmed, patted dry
250g chicken livers, cleaned and trimmed, patted dry
2 tablespoons sherry, wine, brandy or cognac (or any alcohol you have in the house! I've used white wine , Chinese cooking wine and whiskey before. Chinese cooking wine, tsao tsing, I think is the best. It's got a sweet flavour and masks a bit of the livery taste)
50mls thickened cream
Another knob of butter
handful of chopped parsley
Salt & pepper
For the topping:
About 50 - 100g butter
2-3 springs rosemary
Approx 10 black peppercorns
1. In a pan or skillet, heat one knob of butter and fry the onions and garlic till it's tender. Remove and set aside.
2. Season the livers with salt and pepper.
3. Add another knob of butter to the pan and fry the livers in two batches. Do not crowd the pan and make sure the butter is very hot, or else the livers will not brown. Fry about 1-2 minutes on each side, until the livers are slightly firm.
4. Put the onions back into pan with the livers and add the alcohol till it's evaporated. Then transfer them to your food processor.
5. Pour in the cream and knob of butter and blitz till it's smooth. If it's too thick, you might need to add a little more cream.
6. Add the chopped parsley, and give it some salt and pepper for seasoning.
7. Transfer to a bowl or serving dish.
8. Melt some butter and throw in the peppercorns and rosemary at the last minute. Remove from heat and allow to cool.
9. Pour over the pate and leave it in the fridge to set for a few hours.
10. Serve with sliced bread or toast.
Another knob of butter
handful of chopped parsley
Salt & pepper
For the topping:
About 50 - 100g butter
2-3 springs rosemary
Approx 10 black peppercorns
1. In a pan or skillet, heat one knob of butter and fry the onions and garlic till it's tender. Remove and set aside.
2. Season the livers with salt and pepper.
3. Add another knob of butter to the pan and fry the livers in two batches. Do not crowd the pan and make sure the butter is very hot, or else the livers will not brown. Fry about 1-2 minutes on each side, until the livers are slightly firm.
4. Put the onions back into pan with the livers and add the alcohol till it's evaporated. Then transfer them to your food processor.
5. Pour in the cream and knob of butter and blitz till it's smooth. If it's too thick, you might need to add a little more cream.
6. Add the chopped parsley, and give it some salt and pepper for seasoning.
7. Transfer to a bowl or serving dish.
8. Melt some butter and throw in the peppercorns and rosemary at the last minute. Remove from heat and allow to cool.
9. Pour over the pate and leave it in the fridge to set for a few hours.
10. Serve with sliced bread or toast.
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