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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Duck liver pâté


Everyone should try making pâté at least once - it's easy and, compared with its price in shops, it's relatively cheap to make. There are many variations of pâté, from the simplest blend of fried liver, butter and cream. To achieve a smooth finish, pass the wet mixture through a very fine sieve, pushing it through with the back of a ladle. For the best result, bake the pâté in a water bath, which makes for gentle and even cooking. Start this recipe two days ahead to soak the livers and set the pâté.

You'll need

600 gm duck livers (about 4), trimmed 200 ml milk 2 golden shallots, finely chopped 200 ml tawny Port 1 tbsp brandy 260 gm butter, diced, removed from fridge 30 minutes before making pâté 2 eggs, at room temperature To serve: crackers or toasts   Port jelly 500 ml tawny Port 3 titanium-strength gelatine leaves, soaked in cold water for 5 minutes

Method

  • 01
  • Combine duck livers and milk in a non-reactive bowl and refrigerate overnight to remove blood. Strain (discard liquid), then rinse livers and pat dry with paper towels.
  • 02
  • Preheat oven to 150C. Combine shallot, Port and brandy in a saucepan over medium heat and simmer until reduced to about 60ml (5-10 minutes).
  • 03
  • Meanwhile, heat 60gm butter in a frying pan over medium-high heat, add livers and fry, turning occasionally, until just cooked on the outside but still rare in the middle (2-2½ minutes). Transfer to a blender with remaining butter, Port reduction and shallot, blend until smooth and season well to taste. Add eggs and blend until smooth, then strain through a fine sieve into a jug.
  • 04
  • Pour liver mixture into a 7cm x 10cm x 23cm loaf tin or pâté dish, then cover with a piece of baking paper and 2 pieces of foil or a lid. Place in a deep roasting pan lined with a tea towel, pour in enough hot water to reach halfway up the sides of tin and bake until set at the edges, but a little wobbly in the middle (1-1¼ hours). Remove pâté dish from water bath and set aside to cool, then chill completely in the fridge (at least 6 hours or overnight).
  • 05
  • Meanwhile, for Port jelly, bring Port to the simmer in a small saucepan, squeeze excess water from gelatine, add to Port and stir to dissolve. Set aside to cool (around 1 hour), then carefully spoon on top of chilled pâté, season with cracked pepper and refrigerate again until set (around 2 hours). Serve pâté with crackers or toasts.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Young sweet Sauternes.

Featured in

Oct 2015

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