5 pounds of duck livers
I'm making duck pate this weekend, but I had to order 5 pounds of duck liver from the butcher, so I'll have a whole lot extra. A couple questions:
Does anyone have a favorite duck pate recipe? Do you soak your duck livers in milk before using?
Besides pate, does anyone have any bright ideas for using the extra livers?
Thanks very much!
Here's the Duck Liver Crostini recipe:
Duck Liver Crostini
1 pound livers
2 tablespoons extra virgin olive oil
1 small onion, chopped
3 cloves garlic, sliced
1 tablespoon flour
1 tablespoon drained capers
1/2 cup dry Marsala
Salt and freshly ground black pepper
baguette for slicing and toasting
1. Clean the livers well.
2. Heat olive oil in large sauté pan. Add onions and sauté until translucent. Add livers and garlic. Cook mixture over medium heat until it is browned and the liquid given off by the livers has almost evaporated (about 15 minutes). Add the flour, capers and wine. When the wine has completely reduced, add the salt and pepper to taste.
3. Remove the mixture from the heat and let it cool. Transfer to a chopping board and chop well. Toast the bread and spread it with the liver mixture. Serve.
I like a milk bath for liver, too. My mom uses a milk bath for kidneys as well. Unfortunately I am the only one that will eat livers of any kind in my house so it's a rare treat.
I suggest you make some variety of pates (with cognac, with peppercrust, etc.) and if you can't give it away fast enough, then I can come over to help you eat it!!
In December I finally decided to tackle the bag of 4 lbs of chicken livers I had in my freezer (long story). I also happened to have about a few duck livers AND two ducks worth of duck fat. I made this pate: http://www.foodnetwork.com/food/recip... -
It was outstanding. I bought a whole bunch of small ceramic souffle dishes at the dollar store, filled them with the pate and poured melted duck fat over top. Just for additional effect, I embedded a bay leaf in the fat on top of each one. Wrapped and froze what I couldn't use immediately. The pate is really delicious - and would be even better with all duck liver - and it defrosts beautifully when you need it. I have given it as house gifts also - very much appreciated.
Two thoughts:1) Here’s my favorite chicken/duck pate recipe.2) Another option is to make this recipe without so much butter, and use the mixture to fill ravioli. You could serve the ravs with a madeira sauce with chopped pistachios or other nuts or sauteed shiitakes….. Don’t forget that the livers freeze well. They could then be defrosted, turned into ravs and refrozen too.
CHICKEN or DUCK PATE WITH APPLE AND BRANDY
3/4 Granny Smith Apple , cored
1/4 lb Unsalted Butter, softened
½ lb Minced Peeled Shallots
2 lb Chicken or Duck Livers ,drained
1 lb Unsalted Butter softened
3/4 C Brandy(or cognac or armagnac)
½ tsp Minced garlic
2 tsp Ground Allspice
2 tsp Dry Thyme, rubbed in palms
1 tsp kosher Salt
1 tsp Pepper
Optional for duck pate Roasted Pistachios, whole
Puree apple in processor to small chop and remove. Melt 1/4# of butter and saute minced shallots. Add liver to shallots and saute until done(still a little pink inside.) Let cool. Puree liver mixture in processor ; Add softened butter in bits till smooth. Add apple. Add spices, brandy and garlic; mix until combined.Taste and adjust seasoning.
Pam a loaf pan or fluted mold and line with saran. Fill with pate and chill to harden Cover with saran.
This will last for many weeks in the frig. and flavor improves with age. It can also be frozen, but it will not be as creamy and will crumble a bit when defrosted (you could dump it out and re-cuisinart it til smooth and repack in mold.)
Another option is to make this recipe without so much butter, and use the mixture to fill ravioli. You could serve the ravs with a madeira sauce with chopped pistachios or other nuts or sauteed shiitakes…..
Try Faux Gras, 4-star chef Michel Richard's version of foie gras. He makes it with chicken livers for his acclaimed Citronelle in Washington, DC, and his new lower-priced bistro Central. HIs recipe is in his book, Happy in the Kitchen, but here's an adapted version from Gourmet http://www.diaryofafoodie.org/recipes...
It is really good. As long as you have those duck livers, go for it. It should be even better than the chicken liver version. Uses an obscene amount of butter, but what the heck! Just eat a little less of it and enjoy.
Whether chicken or duck livers, I always parboil them for 5 minutes before cooking. It removes the objectionable protein.
Thank you so much! These are all great ideas...I think I will do a few different versions of pate and freeze a bunch of it. Such a great idea to use it as ravioli filling. I'll be cooking tomorrow and let you know how it goes...