Duck liver pâté with pickled cranberries


This duck liver pâté packs a boozy, festive punch.

You'll need

250 gm softened butter 150 gm bacon, finely chopped 3 golden shallots, thinly sliced 2 garlic cloves, finely chopped 4 thyme sprigs 1 fresh bay leaf 1 kg duck livers, trimmed 60 ml brandy Finely grated rind of ½ orange 4 pimento berries, finely ground in a mortar and pestle 80 ml (1/3 cup) pouring cream To serve: sliced crusty white bread   Pickled cranberries 160 gm frozen cranberries, defrosted 150 gm caster sugar 60 ml (¼ cup) red wine vinegar   Tokay jelly 500 ml tokay (see note) 55 gm (¼ cup) caster sugar, or to taste (see note) 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes

Method

  • 01
  • Heat 50gm butter in a large saucepan over medium-high heat, add bacon, shallot, garlic and herbs and sauté until tender (5-6 minutes), season to taste and transfer to a food processor (discard thyme and bay). Heat another 100gm butter in pan, add livers and cook without colouring, turning occasionally, until cooked medium (5-6 minutes). Remove livers from pan and transfer to food processor with brandy, orange rind, pimento and remaining butter and process until smooth, then add cream and process to combine. Season to taste, then pass through a fine sieve. Transfer to four 250ml moulds and refrigerate until set (2-3 hours).
  • 02
  • Meanwhile, for pickled cranberries, combine cranberries, sugar and vinegar in a saucepan and stir over medium heat until sugar is dissolved, then set aside to cool.
  • 03
  • For tokay jelly, bring wine and sugar to the simmer in a saucepan over medium heat. Squeeze water from gelatine and add gelatine to pan, stirring to dissolve. Set aside to cool, then spoon over pâté, season with pepper and refrigerate until set (2 hours). Serve with pickled cranberries and crusty white bread.

Note Tokay is a semi-sweet dessert wine. The sweetness of the wine varies, so taste as you gradually add the sugar to prevent the jelly from being too sweet.


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Featured in

Dec 2010

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool