You can make duck liver pâté out of any duck’s liver that is safe to eat, however. If you make it with lean livers, the color of the finished pâté will be darker, and you might want to double the amount of cream. (Another great option for bird livers is my easy seared liver recipe .)
Directions Preheat the oven to 400 degrees F. Coat a large saute pan with olive oil and add the anchovies, capers and smashed garlic. 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. Transfer everything to a food processor and puree until smooth.
If you can't afford expensive goose liver foie gras, try this simple-but-elegant pâté recipe using less-expensive duck livers. Gather the ingredients. Soak duck livers in the milk for at least 2 hours at room temperature. After 2 hours, drain and rinse under cool water.