This is a great pâté, full of flavour and perfect for wowing guests at a dinner party. Try it with an orange based chutney or spread to pick up on the orange in the pâté and serve on crusty bruschetta.
- 450g duck livers, trimmed and chopped
- 175g unsalted butter
- 2 shallots
- 2 cloves of garlic
- 2 tbsp. orange liquor
- 2 tsp. orange juice
- 1 tbsp. orange zest
- Pinch of salt and pepper
- 55g clarified butter if making pâté in advance
Finely chop the shallots and garlic. Zest the orange.
Heat 30g of the unsalted butter in a large frying pan. Add the livers and fry for around 6 or 7 minutes or until tender in the middle – they should be a little bit pink.
Place the livers and all of the juices into a food processor.
In the same pan, add another 15g of the butter and heat until melted. Add the shallot, garlic, orange juice and zest and cook until the shallot has softened but not browned.
Add the orange liquor and a pinch of salt and pepper and de-glaze the pan – scrape all of the juices and any bits that are stuck to the bottom of the pan. Put everything from the pan into the food processor with the livers. Add the rest of the unsalted butter.
Blend until smooth. If you want a really smooth pâté, pass it through a fine sieve. This will take a while but if you persevere, the pâté will be incredibly smooth.
Spoon the pâté into ramekins and put into the fridge for a few hours. If you don’t want to eat it for a couple of days, melt the clarified butter and pour it over the top of the pâté. Put back into the fridge and the pâté will then last for another few days.