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Duck Liver Pate
Nb persons: 0
Yield: 2-1/2 cups
Preparation time:
Total time:
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| Ingredients: | |
| 12 ounces | duck livers, rinsed and connective tissue removed |
| 1 cup | milk |
| 2 cups | heavy cream |
| 1 | whole star anise |
| 2 teaspoons | kosher salt |
| 3/4 teaspoon | freshly ground black pepper |
Preparation:
Soak duck livers in the milk for at least two hours at room temperature. If you are using frozen, milk-soaked livers, simply allow them to come to room temperature. After soaking, drain and rinse under cool water.
Bring the heavy cream, anise, and salt to a boil in a small saucepan. Reduce to simmering, and cook for 3 minutes. Remove the anise.
Place duck livers in a food processor bowl fitted with the metal blade. Add about 1/2 cup of the hot cream and process until combined. With the motor running, slowly add the rest of the cream in a steady stream. Process until smooth, pausing to scrape down sides with a spatula as needed. Add pepper and pulse until combined.
Scrape duck liver pate into a bowl or several small crocks and cool to room temperature. Cover with plastic wrap touching the top of the pate and chill for at least 24 hours before serving. Store in the refrigerator up to two weeks.
Yield: 2-1/2 cups
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