Duck Liver Pâté

  • 600g duck or chicken livers , or a mix of both
  • 250g  butter , diced and slightly softened
  • 2 shallots , finely sliced
  • 1 garlic clove , sliced
  • splash of brandy or port
  • 1 tbsp tomato purée
  • 100g butter
  • 1 tbsp thyme leaves
  • 1 tsp black peppercorns
  • toast, gherkin and chutney, to serve

  1. Cut away and discard any large sinews from the livers, then set the livers aside. 
  2. Heat about a third of the butter in a large frying pan, then gently fry the shallots and garlic for 3-4 mins unti l soft. 
  3. Turn up the heat, add the livers, then fry until just browned on all sides. Add the brandy and port, boil down as quickly as possible - if the sauce catches light for an instant, then all the better. Remove the pan from the heat and leave to cool completely.
  4. Season the livers generously, then tip the contents of the pan into a food processor with the tomato purée and remaining butter, and blend until smooth. , taste for seasoning, then tip into a serving dish, banging the dish down on the tabletop to smooth out the surface. Place in the fridge to set.
  5. Once the mixture has set, make the topping. Gently melt the butter in a small pan or in a bowl in the microwave, then leave for a min to settle and separate. Pour the ghee that has risen to the top into another bowl and discard the milky liquid. Leave the ghee to cool slightly, then mix in the thyme and peppercorns. Pour the mixture over the pâté and leave to set in the fridge. Serve with plenty of toast, sliced gherkins and chutney. Will keep for 2 days in the fridge.