Duck Liver Pâté Recipe
- 3 ounces duck fat
- 1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
- 1 duck liver (about 3 ounces), cut into 1-inch pieces
- 1/4 teaspoon herbes de Provence
- 1 clove garlic, peeled and crushed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Cognac
- 16 1/4-inch-thick horizontal slices from a small baguette, toasted
- Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
- Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
- Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
- Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.
