Duck liver and heart pate

By James Ono (SEA)

I have found that this recipe has a relatively mild yet deep and rich flavor.  Many people just discard their livers, but I freeze mine for the season and make a bigger batch at the end.  This recipe is for a more rustic pate.  For a smoother texture, you can use a blender and/or force the pate through a mesh sieve at the end.

Timing is really important with this recipe.  I tried this once and did not pay attention to the time.  I ended up over cooking my livers.  The texture was grainy and the flavor was overpoweringly awful.

Once your pate has set you can season the top with more salt and pepper or herbes de provence.  You can also pour a layer of duck fat or clarified butter to seal the top to prevent oxidation and freezer burn.

I like to eat my pate on crackers or crostini with some thin slices onion and pickle to add a little acid and brightness to this rich snack.

Ingredients

• 1/2 lb hearts and livers.  Depending on the size, this was from about 8 ducks
• 1 Large Shallot
• 2 Cloves Garlic Minced
• 1/2 Stick Butter
• 2 oz Marsala wine
• Salt & pepper to taste

Instructions

1. Soak livers and hearts in milk for at least 30 minutes.
2. Rinse, pat dry, and season with some salt and pepper.
3. Heat the butter in a skillet on medium to medium-high until it gets pretty hot and just barely starts to brown.
4. Add shallots to the pan
5. Stir occasionally until the shallots start to soften
6. Add hearts, livers, and garlic
7. Stir frequently for about 2 minutes
8. Add the wine and cook some of the alcohol out.  30 seconds to 1 minute.
9. Add the whole mixture to a food processor
10. Add some more salt and pepper
11. Blend it until it is relatively smooth.
12. Dish into smaller containers
13. Put in fridge overnight to set

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