600g duck livers
150g or more of roasted hazelnuts
1 large onion
2 cloves of garlic
300g butter
Herbs, small bunch
S and P, port, and orange rind.
Chop onion and garlic 5 sec. speed 6
add 30g butter. Cook 3/4 mins or until soft, speed1 at 100.
add livers, herbs,S and P and cook for 8 mins at 100 soft speed on reverse.
when livers are cooked , remove herbs.
add rest of butter and a good slosh of port and finely grated orange peel
process until you get the texture you like. (30 secs. on 9)
add the hazelnuts that have been chopped by hand and pour into ramekins.
this freezes well.
Yum - love duck livers.
ReplyDeleteIt is great to be able to cook and chop in the one utensil.
This is a great recipe, I used tarragon, chervil and parsley from my garden I could of added a bay leaf too had I though of it, the aniseed flavours of those herbs I thought would work well with orange zest. Anyway, my first ever pate, it is a success and delicious!!! Thank you!
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