Home | Cognac-spiked Duck Liver Pate

Cognac-spiked Duck Liver Pate

With Cognac Maple Cranberry Compote

Courtesy of Signe Langford

Adapted from a recipe by Jacques Pepin. Makes 1/2 cup.

Ingredients:

• 3 ounces duck fat. Can substitute butter if duck fat hard to find.
• 1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
• 1 duck liver (about 3 ounces), cut into 1-inch pieces. Substitute with the same amount of chicken liver if duck is hard to find
• 1 clove garlic, peeled and crushed
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons Cognac
• 1 tablespoon 35% cream

Method:

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.

Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.

Transfer the mixture to a blender or food processor, add the Cognac and cream and blend until pureed. Let cool for at least 1 1/2 hours, then cover and refrigerate until serving.

Spread the pâté on toasted baguette slices or crackers, top with a spoonful of compote and serve. The pâté will keep, well covered, for 3 to 4 days.

 

COMPOTE

Ingredients:

• 1 cup frozen cranberries
• 1/2 cup Cognac
• 1/4 cup maple syrup
• the juice of half an orange
• 1 teaspoon orange zest

Method:

Place all ingredients into a saucepan and simmer until liquid reduces to a thick syrup and cranberries are soft but not mushy. Be careful not to ignite the cognac! Can keep, covered in the refrigerator for up to two weeks.