Duck Liver patè Gougiere

Duck Liver Patè

Print Recipe
Course Appetizer
Cuisine French


  • 1175 grams Duck Livers Soaked heavy cream overnight
  • 575 grams Yellow Onions Sliced
  • 650 grams Chardonnay
  • 1200 grams Heavy Cream
  • 75 grams Mirin
  • 1417.5 grams Whole Butter Unsalted
  • 30 grams Vegetable Oil


  • Clean the duck livers and soak them in heavy cream overnight. Remove the liver from the cream and blot dry. Season with salt and pepper.
  • In a sautè pan, heat up the oil until just about smoking. Sear both sides of the liver unil medium rare.
  • When the liver are all seared and removed from the same pan, add the onions to the pan and sautè the onions.
  • Deglaze the pan with chardonnay and reduce until the wine is a glaze.
  • Add the heavy cream and mirin. Reduce the cream down to half nand season with salt and pepper.
  • Blend the liver and cream mixture in the blender until smooth.
  • Add the butter cubes slowly until emulsified.
  • Strain the liver through a chinois and adjust seasoning.
  • chill or use right away.

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