Duck Liver Pâté

Ingredients

• 400 g duck liver
• 6 tbsp semi-dry sherry
• 1 tsp thyme
• 50 g thick bacon
• 2 onions, eggs, bay leaf
• 3 duck breast fillets
• 150 g smoked bacon with streaks
• juice of two oranges
• 1 tbsp pickled green peppercorns
• 2 tsp salt
• ground black pepper
• 75 g butter
• 65 g flour
• 250 ml Whipping Cream
• bay leaf
• green peppercorns
• 4 sheets white gelatin
• 250 ml port wine
• 1 orange

Instructions

1. 1.

   Preparation: Let 200 g duck liver soak with 3 tbsp sherry and thyme for about 2 hours. Dice bacon and onions finely. Sauté the bacon, add bay leaves, and cook the onions until translucent. Add the duck liver and sear briefly.

2. 2.

   Remove skin from duck breast fillets. Dice smoked bacon and duck breast. Blend the onion-bacon mixture (remove bay leaf), smoked bacon, duck breast, and orange juice in a food processor. Stir in green peppercorns and remaining sherry. Season with salt and pepper.

3. 3.

   Heat butter, sauté flour until lightly browned. Pour in cream and whisk into a thick paste. Let cool slightly, then beat in eggs. Fold the batter into the meat mixture. Spread half of the poultry filling into a covered pastry tin. Top with marinated duck liver and spread remaining filling over it. Garnish with bay leaf and green peppercorns.

4. 4.

   Place lid on. Fill the oven's fat pan with water. Put the pastry tin on top. Bake at 175°C (convection: 160°C, gas stove: level 2) for about 1½ hours. Drain the fat and weigh down the pâté in the tin using a small board or canned goods. Cool on a rack.

5. 5.

   Soak gelatin in cold water. Warm port wine slightly and dissolve the drained gelatin in it. Garnish the pâté with orange slices and pour the port wine gelée over it. Let set until firm.