If i could bathe in Pâté I would, but that would be kinda feral. I’ve always been fascinated by Pâté and since i’ve never made it before i thought i would give it a shot. It’s super easy to make and the results are million times better than the stuff you buy from the shops. OH and also, when i was buying ingredients for this sucker i noticed how many ingredients that were unrecognizable were in even the top end of commercial Pâté, i figure they are required to keep the stuff fresh for the time it spends on the shelf. So making it at home means you have complete control over what goes in it. If you have trouble finding duck livers (or chicken livers) hit up a poultry shop or Leo’s.
500g Duck livers
4 cloves garlic
100ml Double Cream
1/4 cup Armagnac
Smoked Salt to taste.
100g Clarified Butter(for capping)
1. Trim the Duck livers, by removing and sinew of membrane with a sharp knife(you can pretty much pull this tuff off)
2. In a large pan sauttee the shallots, garlic and mushrooms until soft. Add the herbs and heat through.
3. Remove from the pan and add to a blender.
4. Pat dry the livers and sautee in the same pan until golden brown.
5. Once golden deglaze with armagnac and add to the blender.
6. Blend for 5 minutes or until a purree is formed.
7. Add the cream and continue to blend.
8. Season to taste with smoked salt and cracked pepper.
9. Pass through a fine seive and discard and solids that are left over.
10. Transfer to ramequins and top with melted clarified butter.
11. Allow to set in the fridge overnight.
12. Serve with cornichons (its ok, you don’t have to eat the butter, it just keeps it fresh)