Wednesday, 7 March 2012

Making ends meat


There is something irresistible and especially delicious in the flavour and texture of Duck liver pâté. Even if you haven´t recently purchased a duck its worth seeking out duck livers.However it is perfectly acceptable to use chicken livers instead.Regardless of austere times nothing ever gets wasted in this house.Every morsel of meat is applied in some way. I made a duck rice last week. and my butcher had left the livers inside for me. I needed another spontaneous couvert for our menu so my attention turned to Duck pate with Orange licore.

St Estêvão Duck pate with Orange licore
1 onion
1 carrot 
1 stick of celery
1heaped tablespoon chopped parsley
3 tablespoons olive oil
3oz( 100g) unsalted butter
200g duck livers trimmed and washed( average amount from 1 x 2kg duck)
125 ml dry white wine
60ml orange licore
Flor de sal  and pepper
30g clarified butter 


Gently fry the onion carrot celery and parsley in the olive oil and half the butter. Cook until the onion is soft, then add the duck livers.Stir and add the wine.allow to evaporate for 2-3 minutes.Season with a little salt and pepper,cover with a lid and simmer for about 20 minutes.remove from the heat and allow to cool slightly, then process the mixture with the licore until smooth. Decant into a pretty pot or small pate terrine and smooth the surface.
Melt the clarified butter,pour it over the pate and when cool,refrigerate.it will keep happily for several days provided the seal is intact;once broken,eat quickly,which shouldn´t prove much of a chore.

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