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Duck Liver Pâté

Make this in advance to allow the flavours to develop
Author: an original recipe from Lavender and Lime


  • 45 mls 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
  • 500 g duck livers
  • Juice of half an orange
  • 15 mls port
  • 25 g butter melted
  • 1 slice of orange


  • 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