This recipe for duck liver pâté is ideal for when you are entertaining. You can make it in advance and be confident the flavours will impress.
When we entertain I write down what I plan on cooking. I usually centre my meal around the main course. Once the protein is decided I make a note of the side dishes. And anything else that needs to go on the table for the meal, such as mustard or salad dressing. After detailing the main course I turn my attention to starters. When I made my sous vide chicken ballotine I didn’t want a heavy starter. My new favourite is making a mezze platter as this doubles up as snacks with drinks and a pre-cursor to a meal. When I baked my tear and share bread I decided to make a duck liver pâté to accompany it. The concept of a light starter also allows for a hearty dessert. Winter is here and I am already turning my mind to warming puddings.
Today’s inspiration ♥ Recipe For Sous Vide Chicken Ballotine ♥ can be found on Lavender and Lime Click To Tweet
As soon as the meal plan is committed to paper I turn my thoughts to the guests. My one friend loves ice in her white wine in summer. We don’t have an ice maker and so my notes often include make ice. Once all of this is done I will write up a shopping list and then gather all the ingredients I need together. I always start off with dessert before making the main course and starters. This is a habit borne of many years of entertaining. I will not sit down to relax before the table is set and the kitchen is clean. I am also particular about my timing as I like to have half an hour of me time before our guests arrive. Just to put my feet up and have a cup of coffee. Which course do you start preparing first when entertaining?
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- Place 30mls of the duck fat into a sauce pan and melt over a medium temperature
- Add the onion, bay leaves and thyme
- Season generously and sauté until soft
- Set aside and add the rest of the duck fat to the pan
- Increase the temperature and once melted add the duck livers
- Brown on one side and turn, seasoning generously
- When completely browned add back the onions, the orange juice and port
- Reduce the temperature slightly and leave to cook until the livers are completely done
- Remove from the heat to cool slightly
- Take the bay leaves out of the liver and purée until smooth
- Tip into a ramekin and top with the melted butter and the thyme leaves you set aside for garnish
- Place the orange slice into the butter and put into the fridge to set
Inspiration published on Lavender and Lime July 6:
- 2016 – Showcasing June 2016
- 2015 – Spinach And Ricotta Gnocchi
- 2012 – Mint
- 2011 – Caraway
- 2010 – Pork Chops With Apple Verlaque Sauce And Shitake Mushrooms