Duck Liver Pâté
Make this in advance to allow the flavours to develop
  • 45mls duck fat, divided
  • 1 onion, peeled, cut in half and sliced
  • 2 bay leaves
  • 10 sprigs thyme, leaves picked - set aside a few for garnish
  • Salt and freshly ground black pepper to season
  • 500g duck livers
  • Juice of half an orange
  • 15mls port
  • 25g butter, melted
  • 1 slice of orange
  1. Place 30mls of the duck fat into a sauce pan and melt over a medium temperature
  2. Add the onion, bay leaves and thyme
  3. Season generously and sauté until soft
  4. Set aside and add the rest of the duck fat to the pan
  5. Increase the temperature and once melted add the duck livers
  6. Brown on one side and turn, seasoning generously
  7. When completely browned add back the onions, the orange juice and port
  8. Reduce the temperature slightly and leave to cook until the livers are completely done
  9. Remove from the heat to cool slightly
  10. Take the bay leaves out of the liver and purée until smooth
  11. Tip into a ramekin and top with the melted butter and the thyme leaves you set aside for garnish
  12. Place the orange slice into the butter and put into the fridge to set
Recipe by Lavender and Lime at