Duck livers are popularly used to make pate or parfait as they add depth and richness of flavour, they can also be added to meat mixes to enrich their flavour. This could be a mousse, farce, stuffing, or terrine. The livers can be paired with a wide variety of flavours throughout the year and can be a cost-effective way of adding a classic favourite option to a menu at any level
Pan fried duck livers
- Trim and remove any sinew then pat dry livers and season with salt.
- Heat a pan on high with oil (or duck fat).
- Fry the livers for 1-2 mins until golden brown.
- Flip and cook for a further 1-2 mins.
- Finish with butter and baste whist foaming.
- Allow to rest for a couple of minutes before serving.
- Duck livers are best served pink as well-done livers can have an unappealing texture.
Duck liver pâté
- 600g Gressingham Duck livers
- 250g butter
- 2 shallots
- 1 garlic clove
- 2 tbsp brandy
- Trim and remove any sinew and pat dry the livers.
- Thinly slive and fry the shallot in medium heat pan in 75g of the butter till soft. Add the garlic and continue to cook for 1 min.
- Turn up the heat and add the livers. Fry till starting to colour on all sides.
- Add the brandy and flambe or reduce quickly.
- Chill quickly.
- Once cool. Blend on high. Whist blending add cubes of the remaining butter and season generously.
- Pass through a sieve then decant into desired container. Chill ready to serve.
- Fresh pâté is classically covered with a layer of seasoned melted butter. This is to prevent the discolouration that occurs when the pâté is exposed to air.
Interested in adding Duck Liver to your menu?
Contact our foodservice account manager James for more details on how to get Gressingham on your menu.