Two pieces of pate on a black slate type with pickles and 2 type of mustard.

Chicken Liver and Duck Pate

Pates are one of my favorite appetizers to make – it is both elegant and beautiful, it is delicious, and one pate goes a long long way.  You can cut the pate into slices, freeze them, and then enjoy them at dinner parties for months after.  One or two slices of pate are enough for 4-8 people to enjoy.

Chicken livers are extremely popular in Japan and are a staple at any yakitori restaurant.  Smoked Duck is considered a delicacy but can be purchased at any grocery store.  This creamy and delicious pate combines both chicken liver and smoked duck breast to create an incredibly rich and soft pate.  The pate is wrapped in raw Italian ham to form a casing and cooked with the duck skin on top to infuse it with tasty duck fat.  The pate is flavored with brandy and herbs and the taste is both elegant and umami.

Enjoy this pate served cold as an appetizer or a snack which can be spread on toast points, crackers, blini, or even as a veggie topper.  It goes great with hot mustard and sour cornichon pickles.

Chicken Liver and Duck Pate

This amazing pate is soft and spreads on to toast points, crackers, or blini and makes an incredibly rich and tasty appetizer.  To make this pate I purée chicken and smoked duck breast and strain it through a sieve to eliminate most of the chunks.  The meat is nicely spiced and infused with brandy and the pate is wrapped in raw ham before cooking.

After cooking, the pate will need to sit for at least 3 days to soak in the flavors.

 

PREP COOKING YIELD
15 mins 90 mins 8 slices
PREP 15 mins
COOKING 90 mins
YIELD 8 slices
Two pieces of pate on a black slate type with pickles and 2 type of mustard.

Ingredients:

  • 1 lb boneless smoked duck breast (2 small breasts), skin on
  • 1 lb chicken livers
  • 1/4 cup brandy
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh tarragon
  •  1/2 tsp sea salt
  •  1/2 tsp ground black pepper
  • 100g (12-14 slices) thinly sliced raw Parma ham
  • 1 egg
  • 1 clove garlic
  • 1 onion

Instructions:

  • Preheat oven to 340 degrees F/ 170 degs C.
  • Using a sharp knife, remove the fat and any green bits from the chicken livers.
  • Peel the onion and garlic.
  • Using a food processor, blend the liver, brandy, tarragon, thyme, salt and pepper until liquified.  Strain the mixture through a sieve into a large mixing bowl.

  • Remove the skin from the duck breast and set aside.
  • Chop up the duck breast meat.  Blend half of the meat through the food processor along with the onion and garlic.  Run the mixture through the sieve into the same bowl as the liver mixture.
  • Blend the other half of the duck breast with the egg in the food processor.  Mix directly into the bowl with the liver/duck mixture.
  • Line a terrine pan with Parma ham completely covering the bottom.  Leave the ends hanging over the end of the terrine.

  • Pour the liver mixture into the terrine pan over the Parma ham.

  • Fold the ends of the ham over the mixture to encircle it to the extent possible.
  • Slice the duck skin into strips and lay the strips over the top of the mixture in the terrine pan.  Top with thyme.

  • Cover the terrine pan and place it into an oven baking pan.  Add boiling water so the terrine pan is at least half immersed.

  • Place the baking pan, water and terrine pan into the preheated oven.  Allow the terrine to cook, undisturbed, for 1 1/2 hours.
  • Remove the terrine pan from the oven and cool to room temperature for at least an hour.
  • Remove the strips of duck breast and discard.

  • Wrap the terrine pan in plastic wrap and refrigerate for 3-4 days.
  • After several days have passed, remove the terrine pan from the refrigerator.  The terrine will be surrounded by juices that have hardened.  Using a butter knife, run it around the edges of the terrine pan to loosen it.  Turn the terrine over and gently shake to remove from the terrine pan.

  • The pate is ready to eat.  Cut it into slices through the plastic, remove the plastic and and serve cold.  Refrigerate any remaining pate for 3 days or freeze it, and thaw just before serving.
  • Serve with mustard, pickles and toast points or crackers.

Notes:

  • This is a very soft and silky pate.
  • If you like nuts, you can add 1/4 cups shelled pistachios to the mixture after it has been strained.
  • ‘If you do not have a terrine pan, then a loaf pan will work perfectly.

 

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