Duck Liver Pâté
An elegant and simple pâté made with more affordable duck livers offers a luxurious alternative to traditional foie gras.
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Instructions
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Soak duck livers in milk for at least 2 hours at room temperature, then drain and rinse.
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Combine the duck livers, heavy cream, star anise, and salt in a small saucepan, bring to a boil, then simmer for 3 minutes; remove and discard the star anise.
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Transfer the cooked livers to a food processor. Add 1/2 cup of the hot cream and process, then slowly incorporate the remaining cream until smooth, scraping the sides as needed.
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Add pepper and pulse to combine.
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Scrape the pâté into a bowl or crocks, cool to room temperature, then cover directly with plastic wrap and chill for at least 24 hours before serving; store refrigerated for up to two weeks.