Duck Liver Paté

Ingredients

• 250 g duck livers (pre‑cooked)
• 1 sprig thyme
• 20 ml brandy
• 20 ml port wine
• 1 tsp pickling salt
• 0.5 apple
• 1 tsp butter
• 250 g clarified butter
• 1 large egg
• Salt
• Pepper

Instructions

1. 1.

   Wash the duck livers, pat dry, remove any veins or skin if necessary and cut into cubes. Mix with thyme, brandy, port wine and pickling salt, cover and marinate in the refrigerator for about 2 hours.

2. 2.

   Meanwhile peel the apple, remove the core and dice it finely. Heat butter in a pan, add the apple cubes and steam for 3–4 minutes over medium heat. Remove from the stove and let cool. Melt the clarified butter and allow to cool as well.

3. 3.

   Blend the duck livers with the apple and egg until smooth. Slowly pour in the liquid clarified butter while stirring. Strain the mixture through a sieve and season with salt and pepper.

4. 4.

   Fill the paté into four small glasses, smooth the tops, cover and place them in a water bath set in a preheated oven. Bake at 100 °C (fan‑forced 80 °C; gas: level 1) for about 45–60 minutes. Let the duck liver paté cool before serving.