Christmas Duck Liver Pâté with Pear Textures

Name: Christmas Duck Liver Pâté with Pear Textures
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 SERVINGS
Cuisine: Magyaros
Ingredients: 60 dkg roasted duck liver; 25 dkg unsalted butter; 1 small onion; 1 sprig thyme; 0.5 dl port, or sweet Tokaji wine; Salt; Pepper; 2-3 pears; 5 dkg sugar; Juice of 1 lemon; Challah bread

4 SERVINGS

Buy all ingredients right below the recipe

INGREDIENTS

60 dkg roasted duck liver
25 dkg unsalted butter
1 small onion
1 sprig thyme
0.5 dl port, or sweet Tokaji wine
Salt
Pepper
2-3 pears
5 dkg sugar
Juice of 1 lemon

WHAT ELSE YOU MIGHT NEED

Challah bread

PREPARATION

1
Finely chop the onion and sauté it in a pan with two tablespoons of butter and the sprig of thyme. Then add the deveined liver and sear thoroughly, but do not dry it out.
2
Pour in the port wine and ignite it.
3
Let it cool, remove the thyme sprig, season with salt, and blend with the remaining room-temperature butter, then pass through a sieve.
4
Place it in an airtight container and refrigerate, covering the top with plastic wrap to prevent browning.
5
Peel two pears and cut them into cubes, then season with lemon and sugar.
6
Slice the third pear very thinly and dip it into sugary, lemon water, then let it dry on parchment paper.
7
Serve with toasted challah, pear compote, and slices.

Tip

Can also be made with chicken liver or roasted goose liver. Delicious with any fruit.

Pataky Péter

Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!