Duck liver pate served with celery and hazelnuts recipe
Serves 2 generously
– 450g duck livers, trimmed of bile bits and membrane
– milk (to soak the livers in)
– a knob of butter, plus 60-70g more butter for topping
– 1 shallot, finely minced
– leaves from 2 stalks of thyme
– 3 tbsp double cream
– 50g hazelnuts, toasted and cut in half
– 5-6 celery sticks with the leaves on
Method for duck liver pate served with celery and hazelnuts
Soak the duck livers in the milk for half an hour, and drain before frying.
Melt a knob of butter in a frying pan, and when it is frothing add the duck livers and minced shallot.
It is at this point that I tell you to cook them very well (about eight minutes) – this is for health and safety reasons. If you like to eat them pink it is at your own risk!
Remove the cooked livers and shallot to a food processor or blender.
Add a little more butter if necessary, and add the thyme leaves into the frying pan and cook for one minute.
Splash in some brandy – about one tablespoon – and cook out the alcohol for a minute or so.
Then scrape up all the crusty bits and tip all of the pan juices/crusty bits into the food processor. Add the cream and then blitz until smooth.
Leave to cool for 10 minutes before spooning the mixture into an earthenware dish, and leave to cool for about half an hour.
Melt the rest of the butter and pour on top of the paté, leaving behind any white scummy bits.
Refrigerate and eat with in two days.
Scatter over the hazelnuts and serve with toasted bread, the celery sticks and a spoonful of sweet wine jelly.