This rich, hearty paté is quick and easy to make and makes a wholesome lunch or entreé at a dinner party. Try taking it to a pot luck meal with friends and wow them with your amazing culinary skills!
This is also an excellent dish for growing children as it is high in protein, healthy saturated fat and vitamin A (a vitamin which is essential for immune health).
Duck Liver, Sage and Port Paté
Makes 6 serves
500g duck livers (you could also use chicken livers)
1/3 cup port
90g fat (choose a saturated fat such as butter, ghee, duck fat or lard)
1 spanish onion, chopped finely
1 clove of garlic, chopped
1 teaspoon dried sage
1/4 cup cream (or kefired cream)
1. First prepare your livers by removing any veins, rinsing them and cutting them in half.
2. Place in a bowl with the port, cover and refrigerate for at least 2 hours or overnight.
3. When your livers have finished marinating, drain them, making sure you keep the port.
4. Melt half of your fat over a low heat and saute the onion and garlic until soft and translucent.
5. Add the sage and livers and cook on medium heat until the livers are falling apart.
6. Add the reserved port and simmer for a couple more minutes.
7. Allow to cool to body temperature. This is especially important if using kefired cream as heat will kill the beneficial bacteria.
8. When your liver mixture has cooled sufficiently, process it in the food processor until smooth.
9. Add remaining fat and process again until smooth.
10. Add cream and process again.
11. Season your pate with salt and pepper tot taste.
12. Transfer to a dish or terrine.
Serve with sourdough fingers or on crackers.
Tip – this makes quite a lot of paté! If you do not plan to use it all within one day, pour a little melted ghee or duck fat over the top to seal it. Cover with parchment or greaseproof paper. It will then keep in the fridge for up to a week. Personally I think this is way too much pate for the average family to consume in a week (unless you really love pate!), so I usually split it into two and freeze one bowl for later use.
by Mel Duncan