Category:
Appetizers

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

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.

Easy

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

Coarsely chop the liver.

In a small skillet, heat the duck fat and butter over a high heat. Add the shallots and cook until translucent, a few minutes.

Add the liver, salt and pepper to taste, and cook until browned all over, about 5 minutes.

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.

Stir in the thyme and pack the pâté into a ramekin and chill. Serve smeared on small pieces of toasted bread.