Duck Liver Pate with Crostini
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 498
- Total Fat
- 21
- Saturated Fat
- 4
- Carbohydrates
- 44
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 31
- Cholesterol
- 587
- Sodium
- 873
- Total: 25 min
- Active: 25 min
Ingredients
4 tablespoons olive oil, plus extra as needed
3 anchovy fillets
3 tablespoons capers
4 cloves garlic (3 smashed and 1 for rubbing on toast)
8 duck livers, cleaned and rinsed (about 1 pound)
Splash brandy
Kosher salt
1 baguette, sliced 1/2-inch-thick
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.