Recipe
- 1 Tbsp of butter to melt to start the pan
- 1/2 a cup of finely minced onion
- 1 tsp of finely minced garlic
- Half a cup of fresh duck livers chopped into small pieces
- 1 tsp of ground dried red pepper
- 1 tsp of dried Basil
- 1/4 tsp of salt
- 1/4 tsp of pepper
- 1/4 tsp of ginger
- 1/2 tsp of keens hot mustard
- 1/4 cup of good Sherry
- 1 tbsp of butter to finish.
In a cast Iron Pan or your good pan over med heat, I melted the first tbsp of butter, added the onion, garlic and the liver.. Cook them till the livers are just done, add your spices and your sherry, simmer them together.
Take them off the heat, pour into your blender add another tbsp of butter and blend, you can blend it course, med or smooth. I choose course today, but if you blend it to smooth, it will be almost fluffy whipped in texture, sometimes that’s nice, other times , you just want it to be a bit more meaty. Scrape out of your blender and into a bowl to set up as it chills.
serve with crackers, pickles, bits of fresh veggies, a great choice to add to a holiday starter board. it is a flavour that works so well with sour dough
Just another Day on the Farm 
This is one of the best vitamins one can take! We haven’t made much pate, but need to get used to it… Some of us still get put off a bit by the liver texture and flavour! Haven’t eaten much duck, but one could probably use any type of liver? We always save the livers of our animals and often like to bread them and fry them with onions. Recently we marinaded some and dried it like jerky and it wasn’t too bad! Thanks for this recipe.
Hi, yes you can use any kind of liver, rabbit is very good for pate as it tends to be ground into a fine smooth one with good flavour.. you can change up the sherry to a good whiskey “crown royal” and you change up your flavour proile a bit if you want, some folks like it with a bit of heavy cream added in. Breaded liver and onions is aways good.. chopped liver in small bits into stuffings is a good way to use them to get them into your meals.. also if you make your own sausages, and I assume you do.. you can grind a bit of organ meat into your mix both heart, liver work well in this.. never more then 5% max and depending on the kind I can go as low as 2 or 3 % for beef liver as its the strongest.. well bear is really the strongest I work with.. but I like the taste of it.. I have dried it like jerky as well, moose being my favorite that way.. dried moose liver with a good montreal steak spice brine.. yup.. its not bad at all!
Or Cognac works nicely as well; )