Duck pâté with port wine

Duck pâté with port wine is a luxurious and flavorful spread that combines the richness of duck with the depth of port wine. It’s perfect for special occasions or as a sophisticated appetizer. Here’s a detailed recipe to make this delightful pâté:

Ingredients:

• For the Pâté:

  • 1 lb (450g) duck liver or duck breast (skinless and boneless)
  • 1/2 lb (225g) pork fatback or pork belly (cubed, optional for added richness)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1/4 cup port wine
  • 1/4 cup chicken or beef broth
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 cup heavy cream (optional, for extra creaminess)
  • 1 tablespoon brandy or cognac (optional, for added depth)

• For the Garnish (Optional):

  • 2 tablespoons duck fat or melted butter
  • Fresh thyme sprigs

Instructions:

1. Prepare Ingredients:

   • If using duck liver, trim any connective tissue or sinew. If using duck breast, cut into small pieces.
   • Cube the pork fatback or pork belly if using.

2. Cook Aromatics:

   • In a large skillet, melt 2 tablespoons of butter over medium heat.
   • Add the chopped onion and cook until softened and translucent, about 5 minutes.
   • Add the minced garlic and cook for an additional 1 minute, until fragrant.

3. Cook Duck and Pork:

   • Add the duck liver (or duck breast and pork fatback) to the skillet. Cook until the duck is browned and just cooked through, about 5-7 minutes. The internal temperature should reach 165°F (74°C).

4. Deglaze and Season:

   • Pour in the port wine and cook, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, about 2-3 minutes.
   • Add the chicken or beef broth, thyme, parsley, salt, pepper, and nutmeg (if using). Cook for another 2 minutes.

5. Blend Pâté:

   • Transfer the mixture to a food processor or blender.
   • Blend until smooth. If you prefer a creamier pâté, add the heavy cream and blend until fully incorporated.
   • Stir in the brandy or cognac if using.

6. Cool and Chill:

   • Transfer the pâté to a serving dish or container. Smooth the top with a spatula.
   • Optional: Melt duck fat or butter and pour it over the top of the pâté to seal and add richness.
   • Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the pâté to firm up and the flavors to meld.

7. Serve:

   • Before serving, garnish with fresh thyme sprigs if desired.
   • Serve chilled or at room temperature with crusty bread, crackers, or pickles.

Tips:

• Duck Liver: If you can’t find duck liver, you can use chicken liver or a combination of duck breast and pork fatback for a similar texture and flavor.
• Port Wine: Use a good-quality port wine to enhance the flavor of the pâté.
• Texture: For a smoother pâté, blend longer and adjust the cream quantity to achieve the desired consistency.

Duck pâté with port wine is a rich and decadent spread that’s perfect for festive gatherings or special occasions. Enjoy this elegant treat!