|Mallard duck, our native subspecies. Photo: Richard Bartz|
I love duck liver paté. As I planned for the buffet at my 50 anniversary, I found fresh duck liver from Holte Gård, a renowned poultry producer located in Drangedal in Telemark county. These special products are not regularly in stock, even in large supermarkets, so I was quick to snatch three packages weighing 1 kilo (2,1 lb) . I decided to make a traditional duck liver paté with extra streaky bacon to add more fat, both for consistency and taste.
|Holte duck liver. Photo: company website|
50 grams butter
300 grams (11 oz) streaky bacon, diced
4 cl (2 fluid oz) sweet sherry wine
1 medium sized onion, diced
1 kilogram (2,1 lb's) duck liver
4 eggs, beaten
2 tbsp potato starch or flour
Herbs (thyme, oregano, rosemary)
Sliced bacon to garnish
Fry diced bacon and onion in half the butter, until golden, then add sweet sherry wine, and allow the wine to evaporate. Place bacon and onions in a food processor.
Divide the liver into three batches. Fry each in butter lightly, and place in food processor. Process liver, bacon, and onions until smooth.
Add eggs, potato starch and seasoning, and continue to process all until smooth.
Line a ceramic paté tin with bacon slices. This will make it easier to get the paté out of the tin. Pour the paté mixture into the tin. Excess paté mix can be pured into smaller ramakins and frozen raw, to be prepared later. A great idea!
Place in a bain marie in a medium oven (180C / 375F), and bake for 60 minutes. Switch off the hea and allow the paté to continue to bake for 20-25 minute. Cool down and allow to rest in the refrigerator overnight.
Serve in slices with fried crispy bacon, fried mushrooms and pickled cornichons on dark rye bread.
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