Duck Liver Pâté with Truffle Oil
Duck liver pâté with truffle oil is an indulgent and luxurious dish, perfect for special occasions or as a sophisticated appetizer. The richness of duck liver paired with the earthy aroma of truffle oil creates a decadent spread that’s sure to impress.
Ingredients:
- 1 pound duck livers, trimmed and cleaned
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup unsalted butter, divided
- 1/4 cup heavy cream
- 2 tablespoons brandy or cognac (optional)
- 1-2 teaspoons truffle oil (to taste)
- 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- Fresh parsley or thyme, for garnish
- Extra butter, melted, for sealing (optional)
Instructions:
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Prepare the Duck Livers: Trim any fat or connective tissue from the duck livers and pat them dry with paper towels.
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Cook the Shallots and Garlic: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped shallot and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
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Cook the Duck Livers: Increase the heat to medium-high and add the duck livers to the skillet. Cook them for about 3-4 minutes on each side, until browned on the outside but still slightly pink in the center. Avoid overcooking to keep the livers tender.
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Deglaze the Pan: If using brandy or cognac, add it to the skillet and cook for another 1-2 minutes, allowing the alcohol to evaporate. Scrape up any browned bits from the bottom of the pan.
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Blend the Mixture: Transfer the duck livers, shallots, and garlic to a food processor. Add the remaining butter, heavy cream, thyme, salt, and pepper. Blend until smooth and creamy. You may need to scrape down the sides of the processor to ensure everything is well mixed.
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Add Truffle Oil: Once the mixture is smooth, add the truffle oil. Start with 1 teaspoon, blend, and taste. Add more truffle oil if you desire a stronger flavor, but be cautious as it can be quite potent.
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Adjust the Consistency: If the pâté is too thick, you can add a little more cream or melted butter to reach your desired consistency. Taste and adjust the seasoning if necessary.
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Chill the Pâté: Spoon the pâté into ramekins or a serving dish. Smooth the top with a spatula. For a smooth, firm finish, you can pour a thin layer of melted butter over the top to seal it. Cover with plastic wrap and refrigerate for at least 2 hours, or until firm.
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Serve: Garnish with fresh parsley or thyme. Serve the duck liver pâté with toasted baguette slices, crackers, or fresh bread.
Tips:
- Truffle Oil: Use a high-quality truffle oil for the best flavor. Start with a small amount and adjust to taste, as it’s quite intense.
- Sealing with Butter: Sealing the pâté with melted butter not only gives it a polished finish but also helps preserve it longer.
- Texture: For a chunkier pâté, pulse the food processor less, or you can blend part of the liver mixture and mix the rest in by hand.
This duck liver pâté with truffle oil is an elegant and flavorful dish, perfect for adding a touch of luxury to your dining experience. Enjoy!
