Duck Liver Pâté

Ingredients

• Veal Liver 30 oz
• Garlic 2 pieces
• Onion 1 piece
• Cream 22% 5 fl oz
• Butter 5 oz
• Cognac 0 oz
• Unrefined Sunflower Oil 3 tablespoons
• Ground Nutmeg a pinch
• Ground Black Pepper to taste
• Ocean salt to taste

Step-by-Step Guide

Step 1

Chop the onion coarsely.

Step 2

Crush the garlic with a chef's knife.

Step 3

Add the onion to the heated oil in the pan.

Step 4

After a minute, stir the onion and add the liver.

Step 5

Stir after a couple of minutes.

Step 6

After a couple of minutes, pour in the cognac and stir. Lower the heat.

Step 7

Cover with a lid.

Step 8

After 5–7 minutes, add salt and pepper. Stir.

Step 9

After a minute, pour in the cream.

Step 10

As soon as the cream starts to boil, season with nutmeg and mix well. Remove from heat.

Step 11

Transfer to a blender bowl along with the butter and blend until smooth.

Step 12

Store in the refrigerator for 3–4 days.