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Duck liver pate with gold-leaf jelly
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Indulgent duck liver pate served on toast with a touch of edible gold leaf for a luxurious finish.
Ingredients:
  • 36.40 gm olive oil
  • 3 eschalots, finely chopped
  • 2 cloves garlic, finely chopped
  • 40.00 ml finely chopped pancetta
  • 1 tsp finely chopped thyme
  • 500g duck livers, cleaned, trimmed
  • 40.00 ml vincotto (see note) or 40.00 ml aged balsamic vinegar
  • 60ml (1/4 cup) chicken style liquid stock
  • 150g unsalted butter, softened, chopped
  • 150ml riesling or other sweet wine
  • 1 1/2 x 5g titanium-strength gelatine leaves
  • 1 sheet edible gold leaf (see note) (optional)
  • Toasts, to serve
  • Cornichons (small sour gherkins), to serve
Instructions:
  • In a heated frying pan, sizzle olive oil with eschalots, garlic, pancetta, and thyme over medium heat until softened, about 5 minutes. Cook duck livers until pink inside, then mix in vincotto and stir in stock.
  • Blend liver mixture in a food processor until velvety, incorporate butter, season with sea salt and freshly ground black pepper, then transfer to 2 x 375ml (1 1/2-cup) containers and chill in the refrigerator.
  • Begin by preparing the jelly. In a small saucepan, bring the wine to a gentle simmer, then remove it from the heat. Soften the gelatine by soaking it in cold water for about 3 minutes, then gently squeeze out any excess water before stirring it into the wine until fully dissolved. Immediately pour the mixture over the pates, delicately topping them with torn pieces of gold leaf (if desired), and place them in the refrigerator for approximately 4 hours until the jelly is set.
  • Present the pates alongside bite-sized toasts and zesty cornichons.

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