Liver and Basil Pate
Liver and Basil Pate

Ingredients

Method

  • 500g trimmed duck livers
  • 3 tbsp cognac or similar
  • 1 garlic clove, chopped
  • Handful of fresh basil
  • 175g butter, softened
  • Salt and pepper
  • Toast to serve
  • Salad leaves
  • Preheat the oven to 200C. Toss the livers in the cognac and plenty of seasoning, then lay out on a baking sheet and sprinkle with garlic and basil leaves. Cook until just pink inside - about 8 minutes should do. Pop into a blender with 110g of butter, and blitz until smooth.
  • Check the seasoning of your pate, and when happy, spoon into ramekins. Melt the remaining butter in a saucepan, and pour the clear butter over your pate, leaving the solids in the pan. Top with some more basil leaves, and put in the fridge to set. Serve with toast and salad leaves.
30 mins
6 serving
This recipe pairs perfectly with the Tertini Pinot Gris 2017 from Hilltops, Australia.

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