Duck liver pâté

Instructions

1. Check the duck liver for tendons and remove them with a small, sharp knife if necessary. Chop the liver, onion and garlic.
2. Heat a small saucepan over medium heat and add the butter. Once melted, add the onion, garlic, thyme and a pinch of salt and fry until the onion is translucent.
3. Add the duck liver and fry on both sides for 20 seconds before adding the wine and simmering until it becomes a thick syrup.
4. Stir in the cream and remove from the heat. Remove the thyme sprig. Leave to cool slightly before transferring to a mini food processor and puree until smooth. Add salt and pepper if necessary.
5. Transfer the duck liver pâté to a jar, smoothing the surface so that it is completely flat.
6. Melt the ghee in a small saucepan. If you don’t have it, it will cook in a minute. Heat 3 tbsp in a small saucepan until melted and the butter solids separate and sink to the bottom. Be very careful not to break/incorporate the butter solids. Pour or spoon the clarified butter over the pâté. Place the jar in the fridge to set.

• Servings : 3
• Ready in : 20 Minutes
• Course : Appetizers
• Recipe Type : Appetizers, beef, Chiken and paultry, Finger foods, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Butter, Double cream, Dry sherry, duck liver, Garlic, Ground black pepper, Onion, Salt, Shallot, Thyme, Пречистено масло