Duck Liver Pâté
If you can't afford expensive goose liver foie gras, try our simple but elegant pâté using less expensive duck livers.
- Serves: 16 persons
- 12ounces duck livers (rinsed and connective tissue removed, cooked)
- 1cup milk
- 2cups heavy cream
- 1whole star anise
- 2teaspoons kosher salt
- ¾teaspoon pepper
Step 1Gather the ingredients.
Step 2Soak duck livers in the milk for at least 2 hours at room temperature.
Step 3After 2 hours, drain and rinse under cool water.
Step 4If you are using frozen, milk-soaked livers, simply allow them to thaw under refrigeration. Then drain and rinse under cool water.
Step 5In a small saucepan, bring the duck livers, heavy cream, star anise, and salt to a boil. Reduce to simmer, and cook for 3 minutes. Remove the star anise and discard.
Step 6Remove the duck livers from the pan and place them in a food processor bowl fitted with the metal blade. Add about 1/2 cup of the hot cream and process until combined. With the motor running, slowly add the rest of the cream in a steady stream.
Step 7Process until smooth, pausing to scrape down sides with a spatula as needed. Add pepper and pulse until combined.
Step 8Scrape duck liver pâté into a bowl or several small crocks and cool to room temperature. Cover with plastic wrap touching the top of the pâté and chill for at least 24 hours before serving. Store in the refrigerator for up to two weeks.