Duck liver pate
Duck liver pate
PATE de Foie Gras is an indulgent delicacy usually reserved for special occasions but this recipe uses normal, less expensive, duck livers to produce a rich, smooth and flavoursome result.
If you need a little inspiration to check out Greater Manchester’s local markets then this dish should spur you into action as the main ingredient, duck livers, isn’t available in many supermarkets but Bury and Bolton food markets, in particular, are rightly famous for their variety of fresh foodstuffs, personal service and traditional values. It is also worth asking at your local butcher.
You can find out all about your local market at tasteofmanchester.com, where you will also find details of farmers, producers and seasonal fine food markets.
Important
Begin by preparing the duck livers as you would if you were making a chicken liver pate, by rinsing in cold water. Next, trim and remove any sinew and the gall bladder, the yellow bits.
It is very important not to overcook the offal, as this would release too much fat affecting the texture and taste of the pate.
Use unsalted butter, it is much more widely available now than it used to be. In fact, a major brand has just launched an unsalted variant for the first time. Using unsalted butter allows you to control the amount of salt in your cooking; it also has a distinctly different taste.
Ingredients
1 carrot; 1 stick of celery; 1 clove of garlic; 1 onion; 450g duck liver; 2 blocks of good unsalted butter; 1 spoon of parsley, roughly chopped; pinch of salt and pepper.
Method
Finely chop the vegetables and garlic, sweat them gently in half a block of butter, until soft, try not to get any colour on them, then remove from the pan.
Increase the heat until the pan is just smoking, add the livers, and seal them. Reduce the heat, add the remaining butter and cook until pink in the middle, season and add the parsley.
Place the mixture, together with the vegetables, into a blender and blitz until smooth. Force through a fine sieve, check the seasoning and allow to cool. Then take two large spoons and form the pate into quenelles, serve with thick toast and onion marmalade.
Alternatively, after checking the seasoning, place in a terrine and chill for three hours. Once set, remove from container, cut into thick slices and serve.
About Robert Owen Brown
Often described as a maverick, perhaps due to his uncompromising, individualistic approach to cooking, Robert Owen Brown’s passion for food, coupled with his creative and imaginative use of the best local produce, has helped to make him one of the region’s finest chefs.
Robert served his apprenticeship at the renowned Grosvenor Hotel, in Chester, and worked in Scotland, France and Italy before returning to Manchester with spells at The Midland, Brasserie Saint Pierre, Reform, Lounge 10, and the Chophouses.He went on to open The Bridge in 2004 where he won an Egon Ronay star in recognition of his work.
His new venture, The Angel, in the old Beer House premises, has already received wide critical acclaim despite being open for just a few months.
Robert is committed to serving real, honest, fresh food in an atmospheric pub setting with an ever-changing menu the result. In addition, you will find a superb choice of bottled beers alongside a varied selection of cask ales from the finest local brewers.
The Angel, 6 Angel Street, Manchester. To make a reservation telepone 0161 833 4786.
Friday, October 3 sees the start of Manchester’s 11th Food And Drink Festival and The Angel is holding a two-day celebration of some of Manchester’s best local beers and home-grown musical talent on Saturday and Sunday, October 4-5. Admission is £2.
Published: Fri, 26 September, 2008
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