Posted on 18 November 2012
This is a recipe that our friend Janice likes. We gave her this as a present for her birthday a few weeks ago. In fact, we’re having it for breakfast this morning. When frozen, the pâté will keep indefinitely. When refrigerated, it is good to have a layer of duck fat on top of the pâté to help preserve it for a few weeks.
150g duck fat, rendered
1 bay leaf
1 clove garlic, crushed
1 sprig thyme
1 tsp peppercorn
In a small saucepan, simmer duck fat—along with all the rest of the ingredients—on low heat for 10 to 15 minutes, making sure all the flavours are mixed into the melting duck fat. Set aside at room temperature.
6 strips bacon, sliced
1/2 cup salted butter, chilled and cubed
6 cloves garlic
750g chicken liver, trimmed and cleaned (make sure veins are removed)
1 tsp Worcestershire sauce
1 sprig thyme, chopped
1 sprig rosemary, chopped
1/3 cup 35% cream
salt and pepper
In a medium saucepan, render the bacon. (Sauté in its own fat and then remove fat.)
Add just one small cubed piece of butter to the pan. Add the shallots, and then the garlic, and sauté until the shallots are translucent.
Add the chicken liver, Worcestershire sauce, thyme, and rosemary. Sauté for about 2 to 3 minutes and then add the cream. Continue cooking for about 8 more minutes or until liver turns pinkish. (Be careful not to overcook—completely browned—as that will make the texture of the pâté grainy.)
Strain the whole thing and then purée using a food processor. While puréeing, add the rest of the chilled butter, one cube at a time. Continue puréeing until it has a smooth consistency. Season with salt and pepper.
Place pâté in mason jars. Add a layer of the duck fat on top. Let it cool. (If duck fat is not available, clarified butter is an option.)
This recipes makes approximately 4 small jars of 250ml.
One of our favourite ways of serving it is with butter and honeycomb. Another is with butter, herbed goat’s cheese, and blueberry compote. Enjoy!