Duck Liver Paté

Duck Liver Paté

This can be a really nice for a snack or starter. Try it for example on a good piece of bread, possibly with a little sour on top, such as cornichones or beetroots. Duck liver (and other kinds of liver) deserve a decent twist of something sour and sweet – therefore a nice nice amount of balsamic vinegar.


300 gr duck liver, cleaned
olive oil
1 sprig of rosemary
1 leaf of fresh sage
1 teaspoon salt
½ teaspoon of pepper
1 onion
2 cloves of garlic
6 tablespoons balsamic vinegar
2 tablespoons flour
1.5 dl cream
½ dl white wine
4 tablespoons duckfat


Remove tendons etc from your ducklings and cut it into small pieces. Combine with spices, onions and garlic with a little olive oil and put on a pan. After it gets a little colour, add white wine to cook a little time. Then add cream and balsamic vinegar. Give it a few minutes and add more vinegar and pepper “to taste” if needed.
Pour it all in a blender or food processor with a little flour and run thoroughly until you have a fairly liquid mass. Pour it on glasses and top with duck fat. Put it in a cold oven set at 200ºC and heat. After about max half an hour, take out the glasses. Cool down and enjoy on a good piece of bread.


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