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Duck Liver Pâté

This light, velvety pâté by James Beard Award-winning chef Hiro Sone can be made two days in advance.
Course Appetizer
Servings 3 cups

Ingredients

  • 9 ounces duck or chicken liver washed, large veins removed
  • 3 cups milk
  • 1 small shallot thinly sliced
  • 1 small clove garlic smashed
  • 1 sprig thyme
  • 1/3 cup port
  • 3 tablespoons plus 1 teaspoon Madeira
  • 3 tablespoons plus 1 teaspoon brandy
  • 1 cup 8 ounces unsalted butter, room temperature
  • 3 eggs
  • 2 1/3 teaspoons kosher salt
  • 30 to 60 Belgian endive leaves
  • 1/2 cup orange marmalade optional

Instructions

  1. Place the duck liver and milk in a medium bowl, cover, and refrigerate overnight.
  2. Combine the shallot, garlic, thyme, port, Madeira, and brandy in a medium saucepan and heat the mixture over high heat. Be very careful; the liquid will ignite. When it does, remove it from the flame, gently swirl it to lightly coat the sides of the pan and let the alcohol burn off, and then return the pan to the stovetop to continue cooking until the sauce reduces to just over 1 tablespoon. Remove from the heat. Discard the thyme and cool the sauce.

  3. Preheat the oven to 250°F.

  4. Remove the liver from the milk, pat it dry, and place it in a blender or food processor with the wine reduction, butter, eggs, and salt. Puree until smooth, and then press it through a fine-mesh sieve.

  5. Pour the mixture into 6 small ovenproof ramekins (or one large bowl), cover them with aluminum foil, and place them in a large roasting pan filled with enough hot water to reach three-quarters of the way up the sides of the ramekins. Heat the pâté in the oven for about 30 minutes or until set. Remove the pâté, cover, cool, and refrigerate, covered, until completely cold.

  6. Serve cold, spread on endive leaves, with a dab of orange marmalade, if desired.