Duck Liver Pâté
Healthy, because
Even smarter
The sweet-sour aroma of apples underlines the fine taste of duck liver - which in turn contains a lot of iron and folic acid. These are important for our cell division and the transport of oxygen in the body. Liver also contains a lot of vitamin A, which our body needs for skin and cartilage tissue but cannot produce itself.
Enjoy the duck pâté as a starter - traditionally on a slice of bread. Best served with rustic bread with a rye content!
Ingredients
- Ingredients
- 250 grams Duck liver (trimmed)
- 1 sprig thyme
- 2 centiliters Brandy
- 2 centiliters Port wine
- 1 tsp Pickling salt
- ½ Apple
- 1 tsp butter
- 250 grams clarified butter
- 1 egg
- salt
- freshly ground peppers
Preparation steps
Rinse the liver, pat dry, remove any tendons and sinew and dice. Toss with the thyme, brandy, port and curing salt and marinate, covered, for about 2 hours in the refrigerator.
Peel the apple, core and cut into small cubes. Melt the butter and let cool.
Transfer the duck liver, apple and egg to a food processor and purée. With the motor running, slowly drizzle in the melted butter. Pass through a fine-mesh sieve and season with salt and pepper.
Preheat the oven to 100°C (approximately 210°F). Distribute the liver pâtè between 4 small glasses, smooth the surfaces, cover and place in a hot water bath. Bake for about 45-60 minutes, let cool and serve.
