This week I made a duck liver pâté and served it with sour cherries. Both the livers and the cherries came from Greens, Eggs, and Ham.
The recipe was adapted from that for pâté grand mère in Michael Ruhlman’s Charcuterie. Duck livers can generally stand in for chicken livers.
1: Season the pork and liver (separately), with salt, pepper, bay, and thyme. Leave the mixtures overnight in the fridge.
2: The next day, chill the meat grinder and mixer parts. Ice water is particularly effective. You can also preheat your oven to 300°F.
3: After removing the bay leaf and thyme, sear the livers quickly over high heat. This is done strictly to enhance flavour and colour. Remove the … Continue reading.