Duck Liver Paté, Muscat Jelly & Pickles
To serve with Mead Sourdough Brioche
DUCK LIVER PATE
500g duck (or chicken) liver
2 tbsp olive oil
1 clove garlic, chopped
2 shallots, sliced
1 bay leaf (fresh if possible)
2 sprigs of thyme, chopped
250ml, madeira or port
salt to taste
pepper to taste
300g butter, well softened
Soak the livers in milk, water and salt overnight. In the morning drain well and pat dry.
Heat olive oil in pan, sweat garlic, herbs and shallots until tender. Add mediera and reduce by half. Discard bay leaf.
Sauté liver in olive oil until caramelised but still pink on the inside (medium). While still hot transfer livers into food processer with madeira mix, blend on high speed adding butter in a couple of batches until the mix is smooth. Taste and adjust seasoning with salt and pepper to your liking.
Pour into a container lined with cling wrap/baking paper and cover with a layer of cling wrap/baking paper.
Place in the fridge and allow to set overnight.
200 ml, muscat or other sweet wine
1 sheet titanium gelatine soaked in cold water
Heat all ingredients together at a low temperature for 15 minutes.
Run through a fine sieve into a container lined with cling wrap and cover.
Place in the fridge and allow to set overnight
Slice mead sourdough brioche and lightly toast. Unmould paté and slice with a warm knife. spread paté onto brioche and top with the muscat jelly and your favourite fancy pickle (we recommend pickled pine mushrooms).