Duck Liver Pate with Fig Jam & Brioche
Duck Liver Pate with Fig Jam & Brioche is a luxurious dish that combines the rich flavors of duck liver with the sweetness of fig jam, all served on buttery brioche. This indulgent treat elevates any meal, making it perfect for special occasions or intimate dinners. With its creamy texture and delightful contrast of flavors, this pate is sure to impress your guests and leave them craving more.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 8 servings 1x
- Category: Appetizer
- Method: Sautéing/Blending
- Cuisine: French
Ingredients
Scale
- 1 lb fresh duck livers
- 1/2 cup unsalted butter (divided)
- 2 shallots, finely chopped
- 1/4 cup brandy
- 1/2 cup heavy cream
- 1/2 cup fig jam
- 4 slices brioche bread
Instructions
- Clean duck livers under cold water, removing connective tissue. Pat dry.
- In a skillet, melt 1/4 cup butter over medium heat. Sauté shallots until translucent.
- Add duck livers and cook until browned but slightly pink inside. Stir in brandy and let flambé briefly (optional).
- Mix in heavy cream until combined and transfer to a food processor. Blend until smooth, adding more cream if needed.
- Pour into a serving dish and refrigerate for at least two hours to firm up.
- Serve on toasted brioche slices topped with fig jam.
Nutrition
- Serving Size: 1 slice brioche with pate (90g)
- Calories: 320
- Sugar: 6g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 120mg
Keywords: Experiment with herbs like thyme for added flavor. Swap fig jam for chutney or pear compote for a unique twist. For storage, keep in an airtight container in the fridge for up to one week.