DUCK LIVER PâTé
This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast - it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.
Provided by Jacques Pépin
Categories Condiment/Spread Duck Cognac/Armagnac Fall
Yield Makes 1/2 cup, enough for about 16 toasts
Number Of Ingredients 9
Steps:
- 1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
- 2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
- 3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
- 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.
CROSTINI OF CHICKEN LIVER PATE WITH BALSAMIC ONIONS
Provided by Anne Burrell
Categories appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- To make the onions: Coat a large saute pan with olive oil and add the onions. Season the onions with salt and bring the pan to a medium-high heat. Cover and sweat the onions for 15 to 20 minutes. Add the balsamic and cook for another 20 to 25 minutes or until the balsamic is syrupy. Use right away, or place in airtight jar and store in the refrigerator until ready to use.
- To make the chicken liver pate: Coat a large saute pan with olive oil and add the anchovies, capers and garlic. Bring to medium heat and saute until the anchovies have dissolved.
- Add the chicken livers, turn up the heat and saute for 3 to 5 minutes and cook until the livers are about 1/2 to 3/4 of the way done. Add the wine and cook for 3 to 4 minutes or until the wine has reduced by half, the mix should still be pretty soupy.
- Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
- Schmear each toast with the pate and top with balsamic onions.
DUCK RILLETTE WITH CROSTINI
Provided by Food Network
Categories appetizer
Time P1DT2h39m
Yield 2 1/4 cups
Number Of Ingredients 23
Steps:
- Pull duck meat from the bones and shred. Discard skin and bones.
- Combine the pulled meat, and all of the remaining ingredients, except for the crostini, in the bowl of an electric mixer fitted with the dough hook. Beat at medium speed for about 1 minute, or until everything is well mixed. Or use a food processor, taking care not to puree the mixture or let it turn into a paste. The texture should be like finely chopped meat.
- Serve rillette with crostini.
- If not using immediately, spoon rillette into ramekins and cover with reserved fat from the duck confit. Store in an airtight container, in the refrigerator for up to 1 week.
- Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and the black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
- Preheat the oven to 200 degrees F.
- Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
- Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and table salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
- Remove the duck from the fat. Strain the fat and reserve. To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat. The duck confit can be stored in the refrigerator for up to one month.
- The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful.
- Preheat oven to 375 degrees F.
- Arrange bread slices on a baking sheet and brush generously with olive oil on both sides. Sprinkle lightly with salt and freshly ground black pepper.
- Bake for 2 to 4 minutes, or until golden brown and crisp. (Watch carefully while they are baking to make sure they don't burn.)
FRESH DUCK LIVER, SHALLOTS AND BRIOCHE
Provided by Food Network
Time 30m
Yield 4 to 6 appetizer size portions
Number Of Ingredients 10
Steps:
- Heat the canola oil in a saute pan over medium heat. Season the duck livers with salt and pepper and add the livers to the hot oil. Saute over medium high heat to brown the liver well before adding the shallots to the pan. Saute the shallots until translucent. Add the honey to the pan, allowing it to melt and begin to bubble. Add the vinegar carefully so that the hot honey does not splash. Add the port and cook for 2 minutes before adding the veal stock. Allow the sauce to come to a boil, reduce to a simmer and braise the livers for 2 minutes while the sauce simmers.
- Toast the slices of brioche and wash and quarter the fresh figs. Serve the duck livers, along with sauce, over the brioche and garnish each plate with several slices of fig.
DUCK LIVER "TRUFFLES"
Provided by Food Network
Time 50m
Yield 24 "Truffles"
Number Of Ingredients 8
Steps:
- Place mousse in a bowl and drizzle port over the mousse. Mash with a fork until the mixture is workable and the port is incorporated. Work in the black pepper. Do not overwork. Refrigerate for 1/2 hour or until firm.
- Remove from refrigerator and divide evenly into 24 uniform "truffles." Using your hands, quickly roll the mousse into balls. When finished roll the truffles in the miniature croutons Transfer to a storage container and refrigerate until ready to serve.
- Preheat oven to 325 degrees F.
- Cut the bread into the tiniest possible cubes (1/16-inch or smaller). Place all ingredients in a bowl and toss. Transfer to a baking sheet and bake until uniformly golden. Cool and set aside to use as directed.
More about "duck liver pate with crostini recipes"
DUCK LIVER CROSTINI RECIPE ON FOOD52
2013-11-27 Add livers and garlic. Cook mixture over medium heat until it is browned and the liquid given off by the livers has almost evaporated (about …
From food52.com
Cuisine FrenchCategory AppetizerServings 6
From food52.com
Cuisine FrenchCategory AppetizerServings 6
See details
DUCK LIVER CROSTINI RECIPE | CDKITCHEN.COM
Add livers, capers, anchovy fillets and red pepper and cook until lightly browned (about 10 minutes). Add wine and cook until only 3 to 4 tablespoons of liquid remain. Pour liver mix into a food processor and blend intermittently, leaving …
From cdkitchen.com
From cdkitchen.com
See details
DUCK LIVER PATE RECIPE - HOW TO MAKE LIVER PATE | HANK …
2021-01-11 Sweat the shallot in a pan over medium-low heat with 1 tablespoon of the butter. You want it soft, but not browned. Add the livers and cook, stirring often, just until browned on the outside, maybe 3 minutes. Sprinkle salt and …
From honest-food.net
From honest-food.net
See details
EASY DUCK LIVER PATE RECIPE - EASY RECIPES
In a small saucepan, bring the duck livers, heavy cream, star anise, and salt to a boil. Reduce to simmer, and cook for 3 minutes. Remove the star anise and discard.
From recipegoulash.cc
From recipegoulash.cc
See details
DUCK AND CHICKEN LIVER PâTé RECIPE - EASY RECIPES
Scrape the skin free of fat, place the skin on baking paper, in baking tins. Dry in the oven at 180 ° C for about 30-40 minutes. Remove the skin from the oven, lift gently, salt and allow to cool on …
From recipegoulash.cc
From recipegoulash.cc
See details
DUCK LIVER PâTé RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
Livers and hearts from 6 ducks (or 2-3 geese) 2 tsp. vermouth Salt and pepper to taste Instant minced onion 1 hard boiled egg 1-2 tbsp. mayonnaise or softened butter Add the liver, …
From foodnewsnews.com
From foodnewsnews.com
See details
CHICKEN LIVER PâTè ON CROSTINI - WAITROSE
Place the warm livers in a food processor and blend until smooth. With the motor running, pour in the cream, followed by the wine, and process until well blended and completely smooth. …
From waitrose.com
From waitrose.com
See details
CROSTINI TOPPERS – ALEXIAN PATE
2021-11-10 First, preheat your oven to 350°. Cut a baguette into ¼ inch thick slices and line them on a baking sheet. Brush both sides with extra virgin olive oil and season with fresh …
From alexianpate.com
From alexianpate.com
See details
DUCK LIVER PâTé RECIPE - THE SPRUCE EATS
2022-02-03 Add about 1/2 cup of the hot cream and process until combined. With the motor running, slowly add the rest of the cream in a steady stream. Process until smooth, pausing to …
From thespruceeats.com
From thespruceeats.com
See details
TOP 10 DUCK LIVER PATE RECIPE IDEAS AND INSPIRATION
Find and save ideas about duck liver pate recipe on Pinterest.
From pinterest.com
From pinterest.com
See details
DUCK LIVER CROSTINI - EDIBLE AUSTIN
2022-08-21 In a small skillet, heat the duck fat and butter over a high heat. Add the shallots and cook until translucent, a few minutes. Add the liver, salt and pepper to taste, and cook until …
From edibleaustin.com
From edibleaustin.com
See details
CHICKEN LIVER PâTé CROSTINI | RICARDO
Pâté. In a large skillet over high heat, brown the chicken livers in 1 tbsp of the butter. Add the broth, Marsala, anchovies, green onion and capers. Bring to a boil and cook for about 2 …
From ricardocuisine.com
From ricardocuisine.com
See details
DUCK LIVER PATE RECIPE | DUCK LIVER PATE RECIPE, PATE RECIPES, LIVER ...
Jan 18, 2021 - A traditional duck liver pate recipe with butter, cream, shallots and a little brandy or Marsala wine. Wild or farmed ducks both work here.
From pinterest.com
From pinterest.com
See details
DUCK LIVER PATE WITH CROSTINI – RECIPES NETWORK
2017-12-10 Step 1. Preheat the oven to 400 degrees F. Step 2. Coat a large saute pan with olive oil and add the anchovies, capers and smashed garlic. Cook over medium heat, stirring, …
From recipenet.org
From recipenet.org
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love