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Overnight rye waffles with pâté, Port jelly and cornichons

Australian Gourmet Traveller recipe for overnight rye waffles with pate, Port jelly and cornichons.

By Emma Knowles
  • Serves 4 - 6
  • 45 mins preparation
  • 45 mins cooking plus standing
Overnight rye waffles with pâté, Port jelly and cornichons
Overnight rye waffles with pâté, Port jelly and cornichons

Steeping the flour in the buttermilk adds depth of flavour and a subtle sourness to the waffles - 12 hours will do the job, but 24 hours is even better. Begin this recipe a day ahead to steep the flour and set the pâté and the jelly.


    Duck liver pâté
    • 100 gm butter, diced, at room temperature
    • 400 gm duck livers, trimmed of sinew
    • 40 ml Port
    • 1 tbsp olive oil
    • 2 golden shallots, thinly sliced
    • 2 garlic cloves, finely chopped
    • 1 tbsp finely chopped thyme
    • 50 gm speck, rind removed, diced
    • 1 tbsp red wine vinegar, or to taste
    • 70 ml pouring cream
    Port jelly
    • 250 ml Port
    • 2 tbsp red wine vinegar
    • 4 titanium-strength gelatine leaves, softened in cold water for 5 minutes
    Rye waffles
    • 800 ml buttermilk, well shaken
    • 185 gm plain flour
    • 150 gm rye flour
    • ½ tsp baking powder
    • 3 eggs, separated
    • 30 gm melted butter, plus extra for greasing
    • 1 tbsp coarsely chopped thyme


    • 1
      For rye waffles, mix the buttermilk, flours, baking powder and 1½ tsp sea salt in a bowl just to combine, then scrape down the sides, cover and stand at room temperature (12-24 hours).
    • 2
      For duck liver pâté, heat 30gm butter in a large frying pan over medium-high heat, add livers and turn occasionally until browned and cooked medium-rare (2-3 minutes). Deglaze the pan with Port, then tip mixture into a food processor, wipe out pan with paper towels and return to heat. Add oil, shallot, garlic, thyme and speck and sauté until onion is tender (4-5 minutes). Add to liver mixture, then add vinegar, season to taste and process until smooth. Add cream and remaining butter and process to combine. Pass through a fine sieve into a container and refrigerate until beginning to firm (1½-2 hours).
    • 3
      For Port jelly, bring port to the boil in a small saucepan over medium-high heat, cook for a minute, then remove from heat, add vinegar and season to taste. Squeeze excess water from gelatine, stir into Port mixture until dissolved, then cool. Pour a little jelly on the pâté, place a couple of small bay leaves on top and refrigerate overnight. Pour remaining jelly mixture into a jar and refrigerate until set (overnight).
    • 4
      Beat egg yolks, butter and thyme into waffle batter to just combine, then whisk eggwhites and a pinch of salt in a separate bowl until stiff peaks form (1-2 minutes). Fold into batter and season to taste with freshly ground black pepper. Heat a waffle iron and brush with extra melted butter. Cook waffle batter in batches, according to the manufacturer’s instructions, until golden brown and crisp (4-5 minutes). Serve hot topped with duck liver pâté, extra Port jelly and frisée salad, with cornichons to taste.


    Drink Suggestion: Late-harvest pinot gris. Drink suggestion by Max Allen