Duck Liver Pate

Duck Liver Pate

Most of us need to incorporate more liver into our diets, and what better way than with a pate. Organ meats were prized by our ancestors due to the high levels of vitamins and minerals found in them. Liver is an affordable food that will energise and reinvigorate! You can read more about the benefits of liver here.

Duck Liver Pate


  • 500 g duck livers
  • 40 g butter
  • 1/2 onion, chopped
  • 2 spring onions, chopped
  • 1 cloves garlic, chopped
  • 30g Brandy or Grand Marnier
  • 2 tbsp cream (optional)
  • parsley
  • 1 bay leaf
  • Salt and pepper
  • 2 tsp Broth of Life Chicken Broth


  1. Heat butter in a large  pan.
  2. Place livers, onions, garlic and brandy in frying pan. Stir over medium heat until the liver is just cooked and onion is soft.
  3. Bring to boil then simmer for 4 - 5 minutes.
  4. Place mixture in a blender and process until smooth.
  5. Add cream and process for another 10 seconds.
  6. Transfer mixture to a bowl and stir in parsley and chicken broth.
  7. Season with salt and pepper.
  8. Cover with olive oil or melted butter.
  9. Refrigerate overnight or until firm.


  1. Place garlic and onion into TM jug and chop for 5 sec / speed 5.
  2. Add butter and saute for 2 mins / 100C / speed 5.
  3. Add remaining ingredients and chop 10 sec / speed 7.
  4. Cook for 5 mins / 100C / speed 4.
  5. Transfer to a bowl and cover with olive oil or melted butter
  6. Refrigerate overnight or until firm.



Broth of Life Bone Broth

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