Duck liver mousse or parfait is a classic of the French kitchen that has been adopted across the world. Why? Because it is quick to make and utterly delicious to eat. For a pre-dinner snack or as canapés at the grandest party, this simple pâté can excel in any situation.
The clue to the lightness and creaminess of this pâté is in the name. This is a mousse, not a course pate made from meat and offal, nor is it a terrine which endures long, slow cooking for a wholesome, chunky pâté (again using both meat and sometimes offal and nearly always wrapped in bacon or Pancetta to prevent it becoming dry).
It takes moments to assemble, then some time for chilling, but none of it takes much effort and you are rewarded with a delicious, light, creamy mousse, perfect for spreading on warm toast, your favourite crackers, or onto a sliver of sourdough.
Washed And Cleaned Duck Liver – 1 ½ cups (500 grams)
Duck Fat – 5 tbsp
Chopped Large Onion – 1 cup
Garlic Cloves, Chopped – 2
Dried Thyme – ½ Tsp
Rosemary – ½ Tsp
Ground Black Pepper – ½ Tsp
Dried Juniper Berries – 2
Salt – 1 tsp
Lemon Juice – ½ tsp
Duck Fat To Cover The Pate Once In A Glass Jar
- Cut liver into one-inch pieces.
- Melt duck fat in a large skillet and add liver, onion, garlic, thyme, juniper and rosemary. Cook for six minutes. Make sure liver is completely cooked.
- Take away from the heat and add salt, lemon juice and black pepper.
- Transfer pate and mix it in food processor/blender until creamy. You will get two cups of fine pate.
- Fill clean, dry glass jars with pate and let it cool.
- Top pâté some duck fat, close the jars and keep in the fridge. Covered, lasts for four days.
- Serve with crispy toast or cracker.
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