Duck Liver Pate with Crostini

  • Yield : 4 servings
  • Cook Time : 25m
  • Ready In : 25m
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  • 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


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.

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