Duck Liver Paté

This is lovely served with some chutney or some red onion marmalade. and spread on top of warm Irish soda bread or a crisp French Baguette

Even better, this paté is even better if left for a day, so you can prepare ahead of time for guests coming over!

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To prepare the Duck Liver Paté

To make the croutons

Slice the french bread very thinly. Spread each slice back and front with a little butter. Place on a baking sheet in a moderately hot oven until crisp. These may be prepared in advance and kept in an airtight container.

To prepare the livers

Remove any fat from the livers. Discard any green bits, if any. Heat a drop of olive oil in the pan. Add the duck livers and brown on each side, leaving the livers slightly pink in the middle. Remove the duck livers and set aside. Remove the pan from the heat and add the unsalted butter. Allow to melt off the heat in the hot pan. Add in the crushed garlic. Whizz up the livers in the food processor - not to a complete puree - leave a little bit of texture. Pour in the butter and garlic mixture and add a pinch of parsley. Spread on the croutons. Top with a little spoonful of chutney and serve.


100g/3 and half oz duck liver

10g/half oz unsalted butter

Half clove garlic

100g/3 and half oz unsalted butter

Pinch of chopped parsley

Salt and freshly ground pepper

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