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
