Duck Liver and Basil Pâté

Succulent duck livers baked with cognac and basil, blended with butter into a smooth pâté and chilled until set.

Appetiser Meat Gluten Free French Duck Liver

Estimated Nutrition

Calories

413.8

kcal / serving

2482.5 kcal total

Carbs

per serving

54.2 g total

Fat

34.1g

per serving

204.8 g total

Protein

17.7g

per serving

106.3 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

175

Unsalted Butter

softened

GrainsCereals

piece

Melba Toast

for serving

Liquids

Cognac

approx. 3 tbsp

Meat

500

Duck Liver

trimmed of fat and sinew

NutsSeeds

clove

Garlic

chopped

handful

Basil

fresh leaves

to taste

Salt

to taste

Black Pepper

freshly ground

Vegetables

100

Salad Leaves

dressed for serving

Method

Preheat the oven to 200°C.

Mix the whole livers with cognac, chopped garlic, basil leaves, salt, and pepper on a baking sheet.

Bake the livers for 6 to 8 minutes until they are slightly pink inside.

Blend the cooked livers with 110g of butter until the mixture is smooth.

Spoon the blended pâté into ramekins.

Melt the remaining 65g of butter in a saucepan.

Pour the clarified butter over the pâté and top with the remaining basil leaves.

Chill in the fridge until set and serve with melba toast and salad leaves.