Duck liver pâté

Duck liver pâté

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

I proudly claim this recipe as mine, but it owes a great deal to the inspiration of Santiago Gonzales, who was chef at my restaurant for some 16 years, and a master in the preparation of foie gras. I make no apologies for including it, as it is basic, easy to make and quite delicious – especially if you use the truffle.

Ingredients

Quantity Ingredient
1 x 25g black truffle
85g pork fat, chopped
1 small onion, chopped
4 garlic cloves, chopped
500g duck livers, cleaned and coarsely chopped
2 bay leaves
1 sprig rosemary
75ml each brandy and dry sherry
60g butter
salt, to taste
pepper, to taste
aspic, for garnish (optional)

Method

  1. Preheat the oven to 180°C. Clean the truffle carefully.
  2. Put the pork fat in a pan and stir-fry for 3–4 minutes before adding the onion and stir-frying until it is transparent. Add the garlic, chopped livers, bay leaves and rosemary, and continue to stir-fry for another 5 minutes over a moderate heat. Add some salt and pepper and the spirits. Let the alcohol evaporate for a minute, then add the butter and set aside to cool a little.
  3. Remove and discard the bay leaves and rosemary. Put the mixture through a blender if you want it a little smoother, but it should still have some texture.
  4. Put into a terrine dish and press the truffle into the mixture so that it is just under the surface. Put the terrine in a bain-marie (a large tray containing 2.5cm of water) and bake in the preheated oven for 1 hour. Take out and leave to cool.
  5. Cut into slices, and if you want to decorate it for a cold buffet, you could garnish the slices with some aspic cut into little cubes.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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