Easy Duck Liver Pâté (Gluten-Free, Dairy-Free Option)
Rich, flavorful and oh so creamy, making this homemade duck liver pâté is way easier than you’d think. It’s perfect for spreading on crackers or toast, making a delicious appetizer or snack. Naturally gluten-free, with options to make it dairy-free too.
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Creamy Pâté for A Savory Appetizer
When I was still a little girl, enjoying pâté (which means “paste” in French) with crackers felt like a luxurious treat. I only ate it on special occasions because pâté felt special, and seemed like the sort of food that would be difficult to make.
But when I started weekly cooking classes over a decade ago, one of the fancier dishes we learned to make was pate – and boy was a surprised to realize just how easy it turned out to be!
Today’s recipe is for duck liver pate. With the pate’s smooth and creamy texture contrasting with the crunchiness of crackers or crusty bread as the base – I know you’ll love it too!
(TIP: This flavorful duck liver spread and crackers goes great with a glass of wine!)
Why You’ll Love this Recipe:
- Simple Ingredients: The main ingredients required for making this easy homemade pate recipe are easily accessible at the local grocery store.
- Very Easy to Make: All you need to do is sauté the liver and veggies then process until creamy before chilling it and serving! How much easier does it get?
- Totally Gluten-Free with Dairy-Free Options: The best part is that this duck liver pâté recipe is naturally gluten-free, and can easily be made dairy-free too.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this homemade duck liver pate recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Duck Liver: I used duck livers to make this homemade pâté recipe, but feel free to use chicken livers, goose livers, pork livers, beef livers or venison livers if you prefer.
- Olive Oil: I recommend using extra virgin olive oil for the best flavor.
- Vegetables: I used a mix of red onion and celery to add flavor to the pâté. Feel free to use white onion or yellow onion if that’s what you prefer.
- Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for the best texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.
- Seasonings: To add flavor, I’ve used ground black pepper and ground nutmeg. Alternatively, you may also add other spices or condiments that you like (such as garlic powder, onion powder, or whatever you prefer).
- Cream: If you are lactose-intolerant, go ahead and use dairy-free heavy cream instead.
- Butter: Make sure the butter is softened so it’s easier to process it. If you are lactose-intolerant, go ahead and use dairy-free butter instead.
How to Make Duck Liver Pate:
Sauté Veggies: In a large skillet or large frying pan, heat the olive oil over low heat. Add the finely chopped red onion and celery, and cook gently for about 5 minutes. Stir regularly to prevent browning—vegetables should soften but not caramelize.
Add Liver: Add the duck liver pieces to the vegetables and continue cooking over low heat for 15 minutes, stirring often. The liver should be fully cooked through and lightly browned but still tender.
Add Gluten-Free Flour and Seasonings: Sprinkle the gluten-free all-purpose flour evenly over the liver and vegetables. Add salt, black pepper, and nutmeg. Stir well to combine all the ingredients and cook for an additional 5–7 minutes. Remove the skillet from the heat and allow the mixture to cool for about 10 minutes. This makes it easier to blend and helps the butter and cream incorporate better.
Process Liver and Veggies with Cream and Butter: Transfer liver mixture to a high-speed blender or food processor. Pour in the heavy cream and add the softened butter. These will create a creamy texture and rich flavor in the finished pâté.
Blend Until Smooth: Blend the mixture on high speed for 2–3 minutes until smooth and silky. Scrape down the sides if necessary. If the mixture is too thick, add a bit more cream and blend some more for a smoother texture.
Chill Before Serving: Spoon the finished duck liver pate into ramekins, a terrine mold or a storage container. Smooth the top with a spatula, cover, and refrigerate for several hours or overnight until set. Serve chilled with bread or crackers.
Dish by Dish Tips:
- Make it Dairy-Free: If you are lactose-intolerant, go ahead and use dairy-free heavy cream or dairy-free butter instead.
- Type of Liver: I used duck livers (which are used for foie gras) to make this homemade pâté recipe, but feel free to use chicken livers, goose livers, pork livers, beef livers or venison livers if you prefer.
- Storing: To store, place the duck liver pate in glass jars and store for up to 2 weeks. To keep longer, pour some melted butter on top of the pâté and let it set like a cap before covering to prevent oxidization. Alternatively, you can freeze the duck pate in freezer-safe jars for up to 2 months.
- Garnishes: I recommend sprinkling some fresh herbs (such as fresh chives or fresh thyme) over the brown pate for color contrast and a beautiful flavor.
Gluten-Free Crackers and Bread to Serve with Pâté:
- Homemade Gluten-Free Crackers (Vegan)
- Savory Almond Flour Crackers (Gluten-Free, Dairy-Free)
- Easy Ritz Crackers (Gluten-Free, Dairy-Free)
- No Knead Artisan Bread (Gluten-Free, Dairy-Free)
- Homemade Baguette (Gluten-Free, Dairy-Free)
Other Gluten-Free Appetizers to Make:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Easy Duck Liver Pâté (Gluten-Free, Dairy-Free Option)
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Rich, flavorful and oh so creamy, making this homemade duck liver pâté is way easier than you’d think. It’s perfect for spreading on crackers or toast, making a delicious appetizer or snack. Naturally gluten-free, with options to make it dairy-free too.
Ingredients
- 1 pound duck liver, cut into small pieces
- 2 tablespoons olive oil
- 1 red onion, finely chopped
- 1 celery stalk, finely chopped
- 3 tablespoons gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1/3 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
- 3 tablespoons softened butter
Instructions
- Sauté Veggies: In a large skillet, heat the olive oil over low heat. Add the finely chopped red onion and celery, and cook gently for about 5 minutes. Stir regularly to prevent browning—vegetables should soften but not caramelize.
- Add Liver: Add the duck liver pieces to the vegetables and continue cooking over low heat for 15 minutes, stirring often. The liver should be fully cooked through and lightly browned but still tender.
- Add Gluten-Free Flour and Seasonings: Sprinkle the gluten-free all-purpose flour evenly over the liver and vegetables. Add salt, black pepper, and nutmeg. Stir well to combine all the ingredients and cook for an additional 5–7 minutes (this will cook the flour and get rid of the raw flour taste). The mixture should thicken slightly and develop a rich aroma.
- Let Cool: Remove the skillet from the heat and allow the mixture to cool for about 10 minutes. This makes it easier to blend and helps the butter and cream incorporate better.
- Process Liver and Veggies with Cream and Butter: Transfer the cooked liver mixture to a high-speed blender or food processor. Pour in the heavy cream and add the softened butter. These will create a creamy texture and rich flavor in the finished pâté.
- Blend Until Smooth: Blend the mixture on high speed for 2–3 minutes until smooth and silky. Scrape down the sides if necessary. If the mixture is too thick, add a bit more cream to reach your desired consistency.
- Chill Before Serving: Spoon the finished pâté into ramekins or a storage container. Smooth the top with a spatula, cover, and refrigerate for several hours or overnight until set. Serve chilled with bread or crackers.
Notes
Duck Liver: I used duck liver to make this homemade pâté recipe, but feel free to use chicken liver, goose liver, pork liver, beef liver or venison liver if you prefer.
Olive Oil: I recommend using extra virgin olive oil for the best flavor.
Vegetables: I used a mix of red onion and celery to add flavor to the pâté. Feel free to use white onion or yellow onion if that’s what you prefer.
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for the best texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.
Seasonings: To add flavor, I’ve used ground black pepper and ground nutmeg. Alternatively, you may also add other spices or condiments that you like (such as garlic powder, onion powder, or whatever you prefer).
Cream: If you are lactose-intolerant, go ahead and use dairy-free heavy cream instead.
Butter: Make sure the butter is softened so it’s easier to process it. If you are lactose-intolerant, go ahead and use dairy-free butter instead.
Storing: To store, place the pâté in glass jars and store for up to 2 weeks. To keep longer, pour some melted butter over the pâté and let it set like a cap before covering to prevent oxidization. Alternatively, you can freeze the pate in freezer-safe jars for up to 2 months.
- Prep Time: 10 mins
- Chilling Time: 30 mins
- Cook Time: 30 mins
- Category: Appetizers
- Method: Stovetop
- Cuisine: French
