- 500g Duck or Chicken Livers
- 500g Onions
- 500g butter
- ¼ tsp Salt
- 1-2 tblsp fresh Sage or Thyme (or other favourite herbs e.g. basil, rosemary etc)
- 1-2 tblsp of port or brandy (or both!)
Optional: Pepper to taste Method:
- Sauté onions in half the quantity of butter until onions are translucent. Add fresh herbs and stir through until wilted. (If using dry herbs, cook them a little longer until rehydrated or soft). Set aside.
- Rinse livers thoroughly making sure there are no other organs still attached. Sauté livers in remaining butter until nicely caramelised at edges. (Try not to over-cook them as it might make your paté feel a little grainy on the palette).
- Place all cooked ingredients into a blender with the salt, pepper and your choice of liquor and blend until smooth. (You can also add fresh non-woody herbs at this step for extra flavour if desired).
- Pour into ramekins, bowls or moulds to set in the fridge.
- If not using within the following couple of days, the pate can be covered and frozen until needed. Thaw a few hours in the fridge before consuming with your favourite cracker or bread!
Notes: Soaking the livers in milk (in the fridge) for a couple of hours before cooking is said to remove any bitter flavours, leach out any remaining animal blood (and therefore any ‘metallic’ flavour and plump up the livers a little. Some people say this makes a real difference to the flavour. Try with and without to see if there’s a difference on your palette!
Download this Recipe: TUP Duck or Chicken Liver Pate