Duck Liver Pâté
An airy pâté with the addition of olives. A toast with this appetizer combined with sweet hot tea will be a great start to your morning. Olives can be omitted if desired. Red onion is recommended for the filling as it has a less bitter taste.
- Total cooking time
- not set
- Number of servings
- 700
- Recipe difficulty
- 3 / 5
Ingredients
for 700 servings
- duck liver 700 g
- onion 150 g
- cream 10-20% 300 ml
- butter 50 g
- nutmeg 1 tsp
- salt
- pepper
- onion 150 g
- pitted olives 150 g
Instructions
Step 1 of 12
Finely chop the white onion.
Step 2 of 12
Sauté the onion in butter.
Step 3 of 12
Add the liver and cover with a lid.
Step 4 of 12
Stew for 5 minutes.
Step 5 of 12
Add nutmeg, salt, and pepper. Stew for about 5–10 minutes (the liver's readiness can be checked by breaking it: if a light liquid flows out, it is ready).
Step 6 of 12
Pour in the cream.
Step 7 of 12
Stir and stew for 1 minute. Remove from heat and let cool.
Step 8 of 12
Transfer the liver along with the stewing sauce into a blender.
Step 9 of 12
Blend the mixture.
Step 10 of 12
Finely chop the red onion.
Step 11 of 12
Slice the olives into rounds.
Step 12 of 12
Combine the blended liver, red onion, and olives.