Duck Liver Pate with Crostini
2017-12-10- Course: Appetizer
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- Yield : 4 servings
- Cook Time : 25m
- Ready In : 25m
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Ingredients
- 4 tablespoons olive oil, plus extra as needed
- 3 anchovy fillets
- 3 tablespoons capers
- 4 cloves garlic (3 smashed and 1 for rubbing on toast)
- 8 duck livers, cleaned and rinsed (about 1 pound)
- Splash brandy
- Kosher salt
- 1 baguette, sliced 1/2-inch-thick
Method
Step 1
Preheat the oven to 400 degrees F.
Step 2
Coat a large saute pan with olive oil and add the anchovies, capers and smashed garlic. Cook over medium heat, stirring, until the anchovies have dissolved.
Step 3
Add the duck livers, then turn up the heat and saute until the livers are halfway to three-quarters of the way done, 3 to 5 minutes. Add the brandy and cook until the brandy has reduced by half, 3 to 4 minutes. (It should still be pretty soupy.)
Step 4
Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
Step 5
Brush the tops of the baguette slices with olive oil. Bake on a sheet tray until golden, about 6 minutes. Rub toasted baguette with a clove of garlic, then schmear each toast with the pate.