duck liver pate

duck liver pate

A scrumptious way to get organ meats into your diet, this gourmet spread is surprisingly easy. Try it on your favorite gluten-free cracker or toasted baguette, or on sliced apple.


  • 4 oz (1/2 stick) unsalted pastured butter
  • 1 large shallot, peeled and chopped
  • 1 duck liver (about 3 oz)
  • 1/4 tsp herbes de Provence
  • 1/2 tsp minced or crushed garlic
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp cognac


  • Knife
  • Measuring spoons
  • Cutting board
  • Medium size frying pan
  • Blender
  • Sieve (optional)
  • Scraper
  • Spoon

How to:

Soak liver in salt water for a few minutes. Drain and cut into 1-inch pieces. Heat butter in skillet over medium heat until fragrant and a little browned. Add the shallots and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence and garlic. Cook until no pink is left in the liver, stirring occasionally. Add the salt, pepper and cognac. Stir and cook about 30 seconds more. Remove from heat and let cool a few minutes. Scrape into a blender, cover and blend on high until liquified. If you want a still finer texture, press the pate through a sieve with a spoon or scraper. Collect into a small container (should yield about 1/2 cup). Let cool for at least 1 1/2 hours, then cover tightly and refrigerate until serving. Will keep,tightly covered, for up to 4 days.