Duck Liver Pâté - Preparation 1 Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes,... 2 Add the shallots, and cook for about 30 seconds, stirring occasionally. 3 Transfer the mixture to a blender, add the Cognac, and blend until liquefied. 4 Spread the pâté on the toasted baguette slices, and serve.
Steps to Make It. Soak duck livers in the milk for at least 2 hours at room temperature. After 2 hours, drain and rinse under cool water. If you are using frozen, milk-soaked livers, simply allow them to thaw under refrigeration. Then drain and rinse under cool water. In a small saucepan, bring the heavy cream, star anise, and salt to a boil.
It's low carb, keto, GAPS, and has options to make it paleo and Whole 30. In many cultures, liver pâté is a delicacy filled with flavor and nutrition.
Perfect use of a single duck liver. I only had 2 oz of duck fat, but it was fine anyway. Pressing the final, warm mixture through a strainer is strongly advised. Great, easy recipe, made a full pound with chicken livers and duck fat.