Duck Liver Crostini


Serves 2 as an hors dóeuvre. 

Duck liver pâté spread on small pieces of toasted baguette makes a marvelous hors d’oeuvre. You can make this dish with chicken livers, too.


Duck Liver Crostini


For 1 Batch(es)


  • 1 large duck liver (about 1/3 cup)
  • 1 tablespoons rendered duck fat
  • 1 tablespoons unsalted butter
  • 1 tablespoons minced shallots
  • salt and freshly ground black pepper
  • 2 tablespoons brandy
  • 1 teaspoons lemon juice
  • hot sauce to taste
  • 1 teaspoons minced fresh thyme
  • 4 slices toasted bread

Duck Liver Crostini Directions

  1. Coarsely chop the liver.
  2. In a small skillet, heat the duck fat and butter over a high heat. Add the shallots and cook until translucent, a few minutes.
  3. Add the liver, salt and pepper to taste, and cook until browned all over, about 5 minutes.
  4. Using a mini food processor or mortar and pestle, mash the liver with the brandy, lemon juice and a few drops of hot sauce until smooth.
  5. Stir in the thyme and pack the pâté into a ramekin and chill. Serve smeared on small pieces of toasted bread.

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