Serve pâté on toasted slices of baguette, and sauce separately.
Duck liver pâté with port and currant sauce
12-14 servings, cooking: 40 minutes + 12 hrs.
What you need:
1.2 kg duck liver.
1 kg white onion
150g butter
100 ml of porto
The juice and zest of 1 orange
2-3 sprigs of thyme
salt, freshly ground black pepper
toasted baguette to serve
For the sauce:
400 g frozen black currants
120 g orange confit
2 cm fresh ginger root
1 small red chili pepper
What to do:
1. Peel and finely chop the onion. Heat 50 g of oil in a large heavy-bottomed frying pan. Sauté the onions with the thyme leaves over low heat, stirring, for 15 minutes.
2. Place the onions in the bowl of a blender. Add a little oil to the pan where the onions were fried. Portion out the liver and fry over medium heat on both sides until crispy and brown. Don’t overcook! Transfer the liver to the onion until it is pink inside, but to the touch is not firm.
3. sprinkle the warm liver immediately with the porto. When all the liver is done, pour all the remaining alcohol over it, salt, pepper and stir. Let cool.
4. Add the remaining oil, juice and orange zest to the blender. Blend until smooth. Transfer to a handy container, cover with cling film (that is, place directly on the surface of the pâté) and place in the refrigerator for 12-24 hours.
5. For the sauce, peel and chop the ginger and chilies. Mix all the ingredients with the currants and whisk with a blender until almost smooth, place in the refrigerator for 12-24 hrs.