ORANGE SCENTED DUCK LIVER PÂTÉ Recipe · Gressingham
Make orange-scented duck liver pate - smooth, rich, and delicately flavoured, perfect for an elegant starter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gressinghamduck.co.uk.
Ingredients
- 50g butter, ghee or coconut oil and a little extra for frying.
- tsp olive oil
- ½ onion diced
- 3 cloves sliced garlic
- Celtic salt
- 400g Gressingham duck liver
- Herbs – tsp fresh thyme, tsp dried rosemary, 1 bay leaf (use as much or as little as taste-buds desire or substitute for 1 tsp dried mixed herbs)
- 1 tsp grainy or dijon mustard
- 2 Tbs organic raw apple cider vinegar
- ½ tsp orange essence
- ¼ lemon, juiced
- Fresh black pepper or whole peppercorns
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