【man Food Slow Talk】french Duck Liver Sauce

Name: 【man Food Slow Talk】french Duck Liver Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Duck liver; 150g butter; A tablespoon olive oil; A tablespoon Brandy; 3-4 sticks Thyme; 50ml Double cream; 1 Shallots; A petal garlic; A handful of Grated nutmeg; Some salt; Some Freshly ground black pepper; milk

by Amanda

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Liver pate is a major category in French cuisine. Chicken liver, duck liver, and even pork liver can be made into liver pate. Although duck liver does not contain high fat content like foie gras, it can still have a smooth and delicate taste when cooked properly. In some high-end restaurants, duck liver sauce is made into an upgraded version of duck liver parfait. A large amount of whipped cream is added to duck liver to make duck liver taste like ice cream.

In fact, duck liver sauce is a very simple thing, and it is easy to make it yourself at home. Fry the duck liver until the skin is browned and the inside is tender and seasoned with herbs and spices. The most important thing is to use spirits such as brandy to remove the fishy smell and enhance the aroma. Then use a food processor to beat the duck liver into a delicate liver paste, and then add extra butter and fresh cream to supplement the fat and increase the smooth taste.

【man Food Slow Talk】french Duck Liver Sauce

1. (Optional) Soak the duck liver in a bowl of milk and half a bowl of water, soak in the refrigerator for 3 hours to half a day, rinse thoroughly, drain and set aside

2. Finely dice the shallots, peel and slice the garlic, squeeze the leaves of thyme and set aside, leave 3 sprigs of thyme for garnish

3. Take a saucepan and heat it over medium-low heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil, and save the remaining butter for later use. When the butter in the pan has melted and melted, add the chopped shallots and garlic slices

4. Stir fry for 2 or 3 minutes until the chopped shallots and garlic slices are completely soft

5. Turn the heat to medium heat, pour the duck liver into the pan, and fry until the surface is colored

6. Pour in thyme and grated nutmeg, continue to fry the duck liver until half cooked, about 5 minutes in total

7. Pour in the brandy, continue to heat for half a minute until the alcohol evaporates and then turn off the heat, then cover the pot and simmer for a few minutes, the duck liver will continue to mature to about nine mature

8. Add some salt and black pepper and mix well

9. Pour the fried duck liver and the sauce into a food processor, then pour in the fresh cream, and mash it into a puree together at high speed

10. Then put the reserved butter in the microwave on medium heat for one minute to melt

11. Pour half of the melted butter into the duck liver paste, continue to beat until smooth, and save the remaining half of the melted butter. Then taste the saltiness of the duck liver sauce again, add some more salt if it is not salty enough

12. Divide the beaten liver paste into three small containers and smooth the surface

13. Pour the previously reserved melted butter evenly on the three portions of liver paste, so that each portion of liver paste can be completely covered by the melted butter

14. Then put the three sprigs of thyme left behind in the butter for decoration

15. Seal the prepared liver paste and refrigerate it in the refrigerator to allow the butter to solidify. Before eating, take it out and return to room temperature, then spread it on toasted and crispy sliced baguette to eat

Tips:
Tips:

You can also make chicken liver pate in the same way. If there is still a lot of fascia attached to the purchased duck liver, you need to remove it. The first step can remove the bitter taste in the liver and make the liver sauce taste more sweet. If you don’t have time, you can omit this step and fry the duck liver until it is ninety-nine mature. However, if you leave it with a little pink color, the taste of fully cooked duck liver will be rough. If you want to make a liver paste with an extremely smooth texture, you can sift it after whipping. If the liver paste is ready, eat it right away. The step of sealing with melted butter can be omitted. However, liver paste will taste better after being refrigerated for one day. Liver paste sealed with butter can be stored in the refrigerator for about two weeks, and it will be eaten within two days after opening. So when it’s just done, it’s best to divide it into small portions according to the number of people.