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Individual potted duck and sage pate
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Elegant pate served on a platter with crusty bread.
Ingredients:
  • 260g duck livers
  • 250ml (1 cup) milk
  • 120g butter, at room temperature
  • 2 large green shallots, pale section only, finely chopped
  • 40.00 ml brandy
  • 20.00 ml finely chopped fresh sage
  • Salt & ground white pepper
  • 80ml (1/3 cup) canned chicken consomme (Campbell's brand)
  • 20.00 gm water
  • 1.50 gm powdered gelatine
  • 4 small fresh sage leaves, extra
  • 8 thin slices prosciutto, to serve
  • Thin wedges of green apple, black olives, pickled
  • Gherkins, to serve
  • Thinly sliced sourdough bread, to serve
Instructions:
  • Prepare the livers by carefully trimming any discoloured spots, fat, and membrane. Rinse them under cold running water and allow them to drain.
  • In a medium bowl, soak the livers in milk, cover, and let sit for 30 minutes to eliminate any bitter flavor.
  • Place the livers in a colander and rinse thoroughly with cold water. Gently pat them dry using a paper towel.
  • In a medium heavy-based frying pan over medium heat, melt 20g (1 tablespoon) of butter until it foams. Add the livers and sear each side for 30 seconds. Cook uncovered, turning occasionally, for 4-5 minutes until golden brown outside and slightly pink inside. Transfer to a plate.
  • Lower the heat to medium-low and toss in the green shallots. Sauté while stirring frequently for about 1 minute or until they are tender.
  • Add the livers back into the pan and pour in the brandy. Let it simmer for 1 minute.
  • Pour the mixture into a food processor bowl and blend until smooth, scraping down the sides as needed.
  • Strain half of the liver mixture through a coarse sieve into a bowl, using a metal spoon to press it through. Use a spatula to ensure all the mixture is collected from the sieve. Repeat with the remaining liver mixture.
  • Add the liver mixture back to the food processor. Incorporate the remaining butter pieces and chopped sage. Process for 40 seconds, scraping down the bowl once, until the mixture is smooth and the butter is well combined. Season with salt and pepper to taste.
  • Evenly divide the pate into four 100ml ceramic or glass cups or containers. Smooth the surface using the back of a teaspoon. Wipe the inside edge of the pots with a paper towel. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • In a small saucepan, gently simmer consomme and water. Remove from heat, sprinkle gelatine, and whisk gently until dissolved.
  • Uncover dishes and gently pour gelatine mixture over pates. Add a sage leaf for decoration and refrigerate until set. Cover with plastic wrap and refrigerate overnight.
  • Arrange the prosciutto, apple slices, olives, gherkins, and bread attractively on a serving platter.

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