Duck Liver and Orange Pâté

Pan-fry duck livers with shallots, garlic, orange, and liqueur before blending with butter for a smooth, chilled gourmet spread.

Duck Appetiser French Orange Pâté

Estimated Nutrition

Calories

590.6

kcal / serving

2362.5 kcal total

Carbs

4.7g

per serving

18.6 g total

Fat

54.6g

per serving

218.2 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

175

Unsalted Butter

softened

Clarified Butter

melted

Fruits

tbsp

Orange Zest

Liquids

tsp

Orange Juice

tbsp

Orange Liqueur

Meat

450

Duck Liver

trimmed and cleaned

NutsSeeds

cloves

Garlic

finely chopped

0.5

tsp

Black Pepper

freshly ground

Vegetables

piece

Shallot

finely chopped

Method

Pass through a fine sieve if desired, then cover and refrigerate until cold.

Fry half the duck livers for 5 minutes until golden but pink in the middle.

Repeat the process with another 15g of butter and the remaining livers.

Transfer the fried livers and pan juices into a food processor.

Sauté shallots, garlic, orange juice, and zest in 15g of butter until soft.

Heat 15g of butter in a frying pan until foaming.

Add orange liqueur and pepper to the pan, scraping the bottom to deglaze juices.

Combine the pan mixture and remaining unsalted butter in the food processor and blend until smooth.