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Wild Duck Liver Pâté

By Jeff Benda
Check out Jeff's website Wild Game & Fish for more recipes.

Indulging in the rich and luxurious flavors of pâté is a culinary experience that elevates any gathering. This classic French delicacy, known for its creamy texture and deep, savory notes, is a perfect appetizer for a dinner party or a quiet date night at home. My wild game version of pâté is infused with the aromatic flavors of fresh sage and a splash of Chardonnay.

This recipe works with most livers. I used a mixture of Mallard and Gadwall duck livers for this version, but chicken livers, farmed duck livers, or even venison liver or calf liver will work.

Preparing liver pâté at home might seem daunting, but with a few simple ingredients and the easy steps found in this recipe, you can achieve a restaurant-quality dish that impresses. Once blended to a silky, smooth consistency, the pâté can be chilled for up to 2 days in advance before serving.
I like serving the duck liver pâté in 4-ounce ramekins so guests can have their own.

Pairing a Chardonnay with the pâté elevates both the dish and the wine. But the big, bold flavors of a Zinfandel go nicely with it as well. Together, the pâté and the wine create a treat you can be proud to share with friends and family.

Prep time: 20 minutes
Cook time: 10 minutes
Resting time: 5 hours
Serves: 4

Ingredients

  • 8 ounces duck livers    
  • 4 cups chicken broth    
  • 1 stick of unsalted butter (8 tablespoons)    
  • 1 medium-sized yellow onion, thinly sliced    
  • 2 teaspoons Kosher salt, divided    
  • 1/3 cup Chardonnay    
  • 12 fresh sage leaves    
  • 1/8 teaspoon black pepper    
  • 1/3 cup duck fat, melted    

Instructions

  1. Soak the livers overnight in chicken broth. Then rinse them thoroughly before preparing the rest of the dish.
  2. Melt butter in a large skillet over medium heat. Add sliced onion and 1 teaspoon kosher salt, and sauté, stirring occasionally, until softened and translucent, about 7 minutes. Transfer onion mixture to a blender or food processor.
  3. Add the livers to the same large skillet and cook for about 90 seconds on each side until slightly browned. Remove skillet from the heat, and immediately add Chardonnay and fresh sage leaves. Now use a wooden spoon to scrape up any browned bits on the bottom of the skillet. Let cool for 5 minutes.
  4. Transfer liver mixture with all the juices in the skillet to the blender or food processor with the onion mixture, black pepper, and remaining 1 teaspoon of kosher salt. Blend until smooth and silky, about 2 minutes.
  5. Add 1/3 cup of the pâté mixture to each of the four 4-ounce ramekins and top each with 2 tablespoons of melted duck fat (about 1/4-inch thick). Chill, uncovered, until set, at least 5 hours or up to 2 days.
  6. Serve pâté with crackers or grilled crusty bread, and a jar of your favorite jam or jelly. Or feature it on a cheese and charcuterie board.

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