Mark Roper
“A rustic pâté, no temperature control or sous-vide required,” says Louis Couttoupes of Canberra’s Bar Rochford. “It’s all done with pans and a blender.” Begin two days ahead to soak the liver and chill the mixture.
Ingredients
Rhubarb compote
Method
1.Soak duck livers in milk in a non-reactive bowl in the refrigerator overnight to remove blood. Drain (discard liquid), and pat dry with paper towels.
2.Heat vegetable oil in a large frying pan over low heat. Add onion and garlic and stir occasionally until very soft, but not browned (20-25 minutes). Add orange zest, thyme and butter and stir until butter has melted. Transfer to a bowl and return pan to high heat. When pan is smoking, add livers and cook, turning, until golden but still rare (1½-2 minutes each side). Add Cognac and flambé to burn off alcohol. Discard thyme, Place onion mixture and livers in a food processor, add vinegar and a pinch of salt, and process until smooth. Pass through a fine sieve into a container, cover with plastic wrap and refrigerate until set (6-8 hours).
3.For compote, combine sugar, orange juice, spices and 200ml water in a saucepan and bring to the boil, stirring to dissolve sugar. Strain syrup over rhubarb in a heatproof bowl and stand until tender (20-30 minutes). Drain, reserving syrup, then transfer to a food processor and process until very smooth, loosening with reserved syrup if needed. Pass through a fine sieve (optional).
4.Dress fennel with lemon juice, olive oil and a pinch of salt. Divide among plates with pâté and rhubarb compote and serve with pistachios, fennel fronds and grilled bread.
Drink suggestion: A floral white-blend such as the 2017 Momento Mori “Staring at the Sun”, produced in the Gippsland region of Victoria. Drink suggestion by Nick Smith.
Notes
