What you'll need:
- 175g unsalted butter
- 450g duck livers
- 2 shallots, finely chopped
- 2 cloves of garlic, finely chopped
- 2 tsp orange juice
- 1 tbsp orange zest
- ½ tsp freshly ground black pepper
Time: 1 hour
Heat up about 15g of the butter in a pan until it’s slightly foaming. Chuck in half the livers and lightly fry on all sides for about 4-5 minutes, so golden on the outside but pink in the middle. Repeat with the second batch of butter and livers, then transfer the whole lot to a food processor.
In the same pan, add 15g of butter, and lightly fry the shallot, garlic, orange juice and zest, until the shallot is translucent and soft, but not coloured. Add the pepper and a dash of water, and scrape the pan to release any coagulated juices.
Add the shallot mixture to the food processor with the livers and the remainder of the butter, and whizz up until smooth. Add to a bowl, cover with cling film, and chill in the fridge. Serve on the same day with toast.
This recipe will go brilliantly with a classic Bordeaux blend such as the Chateau Tuileries de Lansac 2016. This pairing is going to work like a dream!
There you have it -- a special recipe for Duck Liver and Orange Pate!
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