Duck Liver Pâté with Cointreau

Name: Duck Liver Pâté with Cointreau
Prep time: 15 min
Cook time: 25 min
Total time: 8 h 40 min
Yield: 8 servings
Ingredients: 280 g butter; 500 g duck liver; 1 large brown onion; 4 cloves garlic; 60 g rindless bacon; 1/2 orange; sea salt; cracked black pepper; 1 loaf Turkish bread; 30 ml olive oil; 8 small cauliflower florets; 1 small carrot; 1/4 red peppers (capsicum ); 500 ml white vinegar; 8 quail eggs; 8 cornichons; 8 green olives; 1 handful watercress leaves; Cointreau

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
8 hrs
Total Time
8 hrs 40 mins
Servings
8 servings
Course
Appetizer
Cuisine
French

Duck Liver Pâté with Cointreau

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

280 g butter
500 g duck liver
1 large brown onion
4 cloves garlic
60 g rindless bacon
1/2 orange
sea salt
cracked black pepper
1 loaf Turkish bread
30 ml olive oil
8 small cauliflower florets
1 small carrot
1/4 red peppers (capsicum )
500 ml white vinegar
8 quail eggs
8 cornichons
8 green olives
1 handful watercress leaves
Cointreau

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Instructions

Preheat the oven to 200 °C/ 392 ℉ (180 °C/ 356 ℉ fan forced) Place 30 g/ 2 tbsp of the butter in a baking dish with the livers, onion, garlic and bacon. Bake for 10 minutes, stirring occasionally.
Meanwhile, place the orange zest, Cointreau and remaining butter into the bowl of a food processor. Remove the livers from the oven when they are cooked but still pink, drain and discard the juices. Add to the food processor and puree until smooth, season with salt and pepper to taste. Push through a fine sieve to remove any lumps.
Transfer to a large bowl, cover with cling film, touching the cling film to the top of the pate to prevent oxidizing. Refrigerate overnight to set.
To make the pickled vegetables, bring the vinegar to the boil over high heat. Place the cauliflower florets, carrots and capsicum in a bowl, pour over the hot vinegar and allow to cool before refrigerating overnight.
To make the melba toast, preheat the oven to 180 °C/ 356 ℉ (160 °C/ 320 ℉ fan forced). Brush the sliced Turkish bread with olive oil, place on a baking tray and season with sea salt. Bake for 10 minutes until crisp. Remove from the oven and allow to cool.
Bring a small saucepan of water to the boil. Cook the quails eggs for 5 minutes. Remove from the water and cool before peeling.
To serve, use a small ice cream scoop to create a ball of pate and place into the centre of each serving plate. Garnish with the drained pickled vegetables, cornichons, olives and watercress leaves.