Wild Duck Liver Pâté with Clementines and Christmas Spices
This wild duck liver pâté is perfect for charcuterie boards laid out for the holidays. You could use Triple Sec or Grand Marnier instead of the Cointreau and even make the pâté out of wild goose, chicken, turkey, or farmed duck livers instead of the wild duck livers I used in this recipe. Serve on crackers or baguette, on it’s own or as part of a charcuterie board.
- Prep Time15 min
- Cook Time5 min
- Total Time20 min
- Ready in3 Hrs
- Yield250 grams
- 1/2lb (225g) wild duck livers
- 2 tablespoons (28g) butter
- 1 pinch kosher salt
- 2 tablespoons (30mL) Cointreau, split
- Zest and juice of 2 clementines or mandarins
- 2 tablespoons (30mL) heavy cream
- 1/4 teaspoon (1.5g) ground cloves
- 1/4 teaspoon (1.5g) ground cinnamon
- 1/8 (0.75g) teaspoon ground ginger
- 1 segmented clementine for garnish
In a frying pan over medium high heat, melt butter and add livers.
Season the livers with a generous pinch of kosher salt (approx. 1/2 teaspoon) and fry for about 5 minutes, turning often.
After a few minutes, cut into the livers to check for doneness. You want the inside to still be slightly pink.
Once done, transfer the livers to a blender or food processor.
Leaving the pan on the heat, pour 1 tablespoon (15mL) of the Cointreau into it and scrape up any bits that stuck to the bottom. Scrape everything from the pan into the blender.
Add the other tablespoon (15mL) of Cointreau, juice and zest of 2 clementines, the cream and spices to the blender.
Blend on high, stopping from time to time to scrape down the sides with a spatula, until everything is very smooth and emulsified.
Taste and adjust seasoning if needed (Does it need more salt? More sweetness from clementine juice? More spice? Add small amounts at a time until you are happy).
Scrape the pâté out of the blender into a jar or serving vessel with a lid and press it down with the spatula so there are no air bubbles.
Top with segmented clementine slices (watch a Youtube video on how to segment citrus if you aren’t sure) and refrigerate covered for at least 2 hours so the pâté will set.
Serve as a spread for crackers or bread. The pâté will last, refrigerated for 3-4 days. Enjoy!