Duck Liver Pâté

Name: Duck Liver Pâté
Yield: Serves 4
Cuisine: Italian
Ingredients: a little aspic for garnish (optional); 75 ml each brandy and dry sherry; 1 sprig rosemary; 2 bay leaves; 500 g cleaned duck livers, coarsely chopped; salt and pepper to taste; salt and pepper to taste; 60 g butter; 75 ml each brandy and dry sherry; 4 garlic cloves, chopped; 1 small onion, chopped; 85 g pork fat, chopped; 1 x 25 g black truffle (summer or winter)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

I proudly claim this recipe as mine, but it owes a great deal to the inspiration of Santiago Gonzales, who was chef at my restaurant for some 16 years, and a master in the preparation of foie gras. 1 make no apologies for including it, as it is basic, easy to make and guite delicious - especially if you use the truffle.

Ingredients

1 x 25 g black truffle (summer or winter)
85 g pork fat, chopped
1

Europe
Italy
Starter
Mediterranean
Gluten-free

Method

Preheat the oven to 180°C/Gas 4. Clean the truffle carefully.

Put the pork fat in a pan and stir-fry for 3-4 minutes before adding the onion and stir-frying until it is transparent. Add the garlic, chopped livers, bay leaves and rosemary, and continue to stir-fry for another 5