Recipe courtesy of Anne Burrell
Duck Liver Pate with Crostini
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 498
- Total Fat
- 21 g
- Saturated Fat
- 4 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 31 g
- Cholesterol
- 587 mg
- Sodium
- 873 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 498
- Total Fat
- 21 g
- Saturated Fat
- 4 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 31 g
- Cholesterol
- 587 mg
- Sodium
- 873 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Coat a large saute pan with olive oil and add the anchovies, capers and smashed garlic. Cook over medium heat, stirring, until the anchovies have dissolved.
- Add the duck livers, then turn up the heat and saute until the livers are halfway to three-quarters of the way done, 3 to 5 minutes. Add the brandy and cook until the brandy has reduced by half, 3 to 4 minutes. (It should still be pretty soupy.)
- Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
- Brush the tops of the baguette slices with olive oil. Bake on a sheet tray until golden, about 6 minutes. Rub toasted baguette with a clove of garlic, then schmear each toast with the pate.
