Simple Duck Liver Pate

This easy-to-make pate is rich and savory. You may want to double or even quadruple the recipe as your guests will surely be looking for more.

Ingredients:

3 ounces duck fat
1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
1 duck liver (about 3 ounces), cut into 1-inch pieces
1/4 teaspoon herbes de Provence
1 clove garlic, peeled and crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Cognac
16 1/4-inch-thick horizontal slices from a small baguette, toasted

Directions:

In a skillet, cook the duck fat, over medium to high heat until the fat has melted and begins to brown, about 4 to 5 minutes.

Cook the shallots in the melted fat for about 30 seconds, stirring occasionally. Add the liver, herbes, and garlic, and continue to cook, stirirring over medium to high heat for an additional 1 1/2 minutes. Season with salt and pepper.

Transfer the mixture with the Cognac into a blender, and blend until liquified. This will yield 1/2 cup. Cool for at least 90 minutes, then cover and refrigerate until serving time. It is best to leave it refrigerated overnight to allow the flavours to permeate.

The pâté will keep, well covered, for 3 to 4 days. Makes 1/2 cup

Presentation:

Serve with bread or toast points. A fresh berry coulis would be a nice accompaniment.

Wine Pairing: Russian River Valley Sauvignon Blanc