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Duck Liver Pâté with Cointreau
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Duck Liver Pâté with Cointreau

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bring a small saucepan of water to the boil. Cook the quails eggs for 5 minutes. Remove from the water and cool before peeling.
  7. 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.

Notes