Duck Liver Paté

Duck Liver Paté

By Marissa Saviano

I have used this recipe with mostly duck livers, but also grouse and turkey with excellent results. Livers are definitely worth saving from waterfowl and game birds. This recipe has turned duck livers into my 3-year-old son's favorite food!


1/4 lb of waterfowl or game bird livers (typically 2-3 from mallards, 4 from a game bird like grouse or 1 turkey liver)
2 Tbsp butter (divided)
1 large shallot (diced)
1 Granny Smith apple (peeled, cored and chopped)
1 hard boiled egg
1 Tbsp of capers
2 Tbsp brandy (or sherry)
1 Tbsp red wine vinegar

Salt and pepper to taste


Hard boil an egg, cool, peel and set aside.

In a medium sauté pan melt 1 tbsp of butter, add livers, season with salt and pepper and sauté over medium heat to medium doneness ( about 5-7 minutes), continuously basting the liver with the melted butter. When done, set aside to cool. Melt the other tbsp of butter and add shallot and apples and cook over medium heat til soft (about 10 minutes). Add capers and cook for 2 additional minutes then add brandy to pan to deglaze. Remove from heat.

Add all ingredients (including the hard boiled egg and red wine vinegar) to a food processor or blender and run on high until silky smooth. Timing will depend on your machine. You may need to stop and scrape the sides of your food processor from time to time. Transfer to a serving dish and chill for 2 hours before serving. Serve with crackers or sliced baguette.

Hot tip: I also like to serve with a side of caramelized apples. Simply peel, core, and dice another Granny Smith apple and sauté over med heat with 1 tbsp butter and 1 tbsp brown sugar for about 10 minutes and enjoy on top of the pat é.
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