ORANGE SCENTED DUCK LIVER PÂTÉ
A subtly orange scented duck liver pâté which pairs superbly with Christmas cranberry sauce. Recipe credit to Ceri Jones https://cerijoneschef.com/
Ingredients
- 50g butter, ghee or coconut oil and a little extra for frying.
- tsp olive oil
- ½ onion diced
- 3 cloves sliced garlic
- Celtic salt
- 400g Gressingham duck liver
- Herbs – tsp fresh thyme, tsp dried rosemary, 1 bay leaf (use as much or as little as taste-buds desire or substitute for 1 tsp dried mixed herbs)
- 1 tsp grainy or dijon mustard
- 2 Tbs organic raw apple cider vinegar
- ½ tsp orange essence
- ¼ lemon, juiced
- Fresh black pepper or whole peppercorns
Method
- Take a large frying pan and sauté the onion with a tsp of salt in a knob of butter and a tsp of olive oil (the oil stops the butter from burning), for 3- 5 minutes until translucent. Next add the garlic and fry for a further 30 seconds,
- Add the duck liver to the pan and sauté for 5 more minutes, until browned.
- Add in the herbs, mustard, vinegar, orange essence and lemon juice, deglazing the the pan with the juices a allow the vinegar to evaporate.
- Take the pan off the heat, remove the bay leaf and pour the mixture into a food processor, layering up with cubes of the butter. As the duck mixture is hot, it will melt the butter, so no need to melt it before hand.
- Pulse until the pâté reaches the desired consistency and there are no lumps of un-blended liver.
- Spoon into a ceramic container, and top with fresh cracked black pepper or whole peppercorns. Cover and chill in the fridge.
- Serve with gluten free toast, apple slices or vegetable crudités.
- Will keep in the fridge for a few days / freeze up to 1 month.
