Duck Liver Pâté


duck pate

250g duck liver

120g butter (diced)

1 shallot (finely sliced)

1 garlic clove, sliced

fresh thyme leaves

fresh sage

salt / pepper

juice of 1 lemon

For the topping:

50g butter

½ Tbsp fresh thyme leaves

½ tsp peppercorns


  1. Chop livers (remove any large sinews).

  2. Heat ⅓ butter in pan. Gently fry shallot + garlic, 3-4 mins.

  3. Turn up heat, add livers. Fry until just browned on all sides.

  4. Remove from heat.  Leave to cool.

  5. Add to food processor with salt/pepper, herbs, lemon juice, and remaining butter.  Blend until smooth.

  6. Push through sieve into bowl.

  7. Spoon into serving dish. Place in the fridge to set.

  8. Once mixture set, make topping: Melt butter.  Leave for 1 min to settle and separate.

  9. Remove any skin that is floating on top, and pour yellow butter that has risen to top into bowl (discard the milky liquid).

  10. Allow to cool slightly, then mix in thyme and peppercorns.

  11. Pour butter mixture over pâté and leave to set in fridge.

Serve with crackers or on toast etc.

Can use chicken livers or a mixture of both instead.