Duck Liver Terrine: A Rich, Silky Delicacy

Duck liver terrine, or duck pâté, is a traditional French recipe that involves cooking duck liver, fat, and sometimes meat in an earthenware pot. The dish is often served as an appetizer or main course, and pairs well with wine and toast, crackers, or crusty bread. The recipe typically involves soaking the duck liver in milk, cooking it with butter, onions, garlic, and spices, and then pureeing the mixture before moulding it into a terrine and refrigerating it. Duck liver terrine has become popular in the United States, with some sources claiming it offers health benefits such as improved cardiovascular health and a boost to the immune system.

Duck liver pâté ingredients

Duck liver pâté is a traditional French gourmet recipe. It is made using duck liver, butter, wine or brandy, and various other ingredients, such as shallots or onions, garlic, and spices. Here is a list of ingredients and their quantities for making duck liver pâté:

• Duck liver: 2 pounds or 1/2 pound or 600g.
• Butter: 2 1/2 sticks or 1 stick (1/2 cup) or 1 tbsp.
• Wine or brandy: 1/2 cup or 3 tbsp.
• Shallot or onion: 1 large or 1 small, minced.
• Garlic: 3 teaspoons or 1 clove, peeled and crushed.
• Spices: thyme, salt, black pepper, herbes de Provence, etc.
• Other optional ingredients: heavy cream, flour, tomato puree, etc.

The process of making duck liver pâté involves cooking the shallots or onions, garlic, and duck liver in butter, adding spices and brandy or wine, and then blending the mixture. The pâté can be served on toast, crackers, or crusty bread. It can be stored in the fridge for a couple of weeks or frozen for a few months.

How to prepare duck liver

Preparing duck liver is an important step in making duck liver pâté or terrine, a French gourmet dish. Here is a step-by-step guide on how to prepare duck liver:

Soaking the Livers

It is recommended to soak the duck livers in milk for about 2 hours. This process helps to remove any bitterness and strong smell from the livers. Alternatively, you can also brine the livers overnight in a mixture of kosher salt and water. This step is especially important if you are using mammal livers, such as deer or pig.

Cooking the Livers

Start by melting butter in a large sauté pan over medium-high heat. Add minced onions or shallots and cook until they become soft. Then, add garlic and cook for a short time until it becomes fragrant. Next, add the duck livers, along with seasonings like thyme, salt, and pepper. Cook this mixture, stirring occasionally, until the livers are browned on the outside but still slightly pink on the inside. This should take around 3 to 5 minutes.

Adding Alcohol

At this stage, you can deglaze the pan by adding alcohol such as brandy, Cognac, Armagnac, or Marsala. Cook until most of the liquid evaporates. This step adds flavour and helps to preserve the pâté.

Blending the Mixture

Remove the mixture from the heat and let it cool slightly. Transfer it to a food processor or blender and purée until smooth. You may need to work in batches depending on the quantity. For a finer texture, pass the purée through a fine-mesh sieve to ensure a smooth and creamy consistency.

Adding Cream and Seasoning

In a separate bowl, whip some heavy cream until soft peaks form. Fold this whipped cream into the liver purée. Taste the mixture and adjust seasoning if needed. You can also add additional ingredients like chopped parsley or mustard fruits for extra flavour.

Moulding and Refrigerating

Line a terrine mould or individual ramekins with plastic wrap. Pour the liver mixture into the mould(s), cover with plastic wrap, and refrigerate for at least 6 hours or until set.

Serving

To serve, invert the terrine onto a cutting board and carefully remove the plastic wrap. Slice the terrine and serve it with accompaniments like toast, crackers, or crusty bread. It pairs well with garnishes such as parsley, mustard fruits, or fruit jam. Enjoy your homemade duck liver pâté!

The history of duck liver terrine

Duck liver terrine, or pâté, is a traditional French recipe that involves cooking duck liver in a mould, often with fat and other ingredients such as truffles. The word "terrine" comes from the French word for "pâté" and "earthernware pot", the latter being the traditional cooking vessel for the dish.

The dish involves carefully fattening the liver of a duck or goose, which is then chopped and mixed with fat and other ingredients. It is then cooked in a mould and served cold. In the early 21st century, the dish became popular in the United States as American chefs began experimenting with it. Today, duck liver terrine can be found on the menus of many fine dining restaurants.

The process of making a duck liver terrine begins with soaking the livers in milk or brine to remove any bitterness or smell. The livers are then cooked with ingredients such as butter, onions, garlic, and various spices. The mixture is then puréed and often enriched with cream before being packed into a mould and refrigerated. The final product is a rich and flavourful pâté that can be served on toast, crackers, or crusty bread.

Duck liver terrine health benefits

Duck liver terrine, or pâté, is a French dish that has become popular in the United States. It is made with duck liver, fat, and sometimes meat, and can be served hot or cold. It is often served as an appetizer or main course, paired with wine, and enjoyed on toast, crackers, or crusty bread.

Now, let's delve into the health benefits of this decadent dish:

Nutrient-Dense

Duck liver terrine is an excellent source of essential nutrients. It provides a substantial amount of protein, which is crucial for muscle health and growth. In addition, it is rich in vitamins A and B, which offer a wide range of benefits. Vitamin A is important for maintaining healthy vision, skin, and immune function, while vitamin B plays a vital role in energy metabolism and nervous system health.

Cardiovascular Health

The healthy fats found in duck liver terrine, or duck foie gras, can have a positive impact on your cardiovascular health. These fats can help lower cholesterol and triglyceride levels, contributing to a reduced risk of heart disease.

Anemia Prevention

The iron content in duck liver terrine is notable, and this mineral is essential for preventing anemia. Iron plays a critical role in the production of red blood cells and the transportation of oxygen throughout the body. Consuming iron-rich foods like duck liver terrine can help ensure your body has the iron it needs to function optimally.

Immune System Boost

Duck liver terrine is not just delicious, but it can also give your immune system a boost. It contains antioxidants, which are your body's first line of defense against cellular damage caused by free radicals. Additionally, the zinc in duck liver terrine is a key mineral that supports your body's ability to fight off infections, further enhancing your immune system.

Other Benefits

Duck liver, like other liver varieties, is also a good source of phosphorus and potassium. Phosphorus plays a vital role in bone health, while potassium is essential for maintaining healthy blood pressure and heart function.

In conclusion, duck liver terrine, or duck foie gras, is not only a gourmet delicacy but also offers a plethora of health benefits. From providing essential nutrients to supporting cardiovascular and immune health, this indulgent dish is a tasty way to boost your overall well-being.

How to serve duck liver terrine

Duck liver terrine, or duck foie gras, is a French dish that can be served hot or cold. It is often served as an appetizer or main course, and pairs well with wine.

On Toast or Crackers

Spread the duck liver terrine on toasted baguette slices, or your favourite toast or crackers. It can be served with a glass of wine, such as Pinot Noir or Champagne.

As a Finish for Beef Wellington, Stuffing, or Meatloaf

The pâté can be used as a finish for Beef Wellington, or to enhance a stuffing or meatloaf.

With Onion Jam and Thick Toasted Bread

This is a suggestion from a recipe by French chef Patrick Asfaux. The recipe also includes instructions for making a duck terrine Forestiere, which involves adding boletus mushrooms, bacon, and allspice.

With Mustard Fruits or Fruit Jam

Duck liver terrine can be served with mustard fruits or fruit jam, and garnished with parsley.

With Sauternes

This is a classic pairing often seen in France. The sweetness of the Sauternes wine helps to balance out the richness of the duck terrine.

Frequently asked questions