Duck liver pâté from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 290) by Jacques Pépin

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Notes about this recipe

  • L.Nightshade on August 01, 2012

    I had a couple duck livers left from roasting two ducks, so made this pâté. It's very similar to my regular chicken liver pâté, but, oh what a difference those ducks make! The recipe calls for the use of duck fat, which I hadn't reserved. I had, however, reserved and frozen the fat rendered when I had seared some foie gras. So that is what I used. I served this on an inappropriate bun, sliced and toasted, with slivers of apple. Easy and delicious!

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