Duck liver pâté
Saturday 01 January 2011
This is a quick spreadable pâté that can be knocked up in no time with either duck or chicken livers. It will keep well in the fridge for a few days and is one of those snacks that is hard to resist late at night.
250g duck livers, cleaned
3 large shallots, peeled and finely chopped
3 cloves of garlic, peeled and crushed
Salt and freshly ground black pepper
100ml red wine
100ml medium sherry
Season the livers, heat a couple of knobs of butter in a large frying pan and fry the livers for 3-4 minutes, turning them as they are cooking and keeping them pink.
Transfer the livers to a plate, add another knob of butter to the pan and gently cook the shallots and garlic for a couple of minutes; then add the alcohol and simmer until it has reduced to about a tablespoon.
Remove the pan from the heat and stir in the rest of the butter. Mix with the livers and blend in a food processor until smooth. Season again if necessary and store in the fridge.
If you want to serve for a dinner party, you can put the pâté in individual dishes and pour a little melted butter over the top.
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