Home made duck liver Pate
As promised on another thread I would like to share this mega easy process of making one of most delicious pate's I have ever eaten.
I have tried to buy good liver pate in Thailand and with the possible exception of a very expensive pack in Carrefour I have had no success so decided to try my own assisted with a receipe from the internet.
The receipe I chose included the use of brandy, but after making the first batch I experimented with a batch made with red wine and another with Sang Som.
All were delicious but I think the brandy batch just had the edge
For a portion that will last 2 or 3 days you will need:-
About 350grams of duck (or chicken) livers.
Approx 70 grams of butter. (use decent butter not the crap Thai stuff that leaves a nasty after taste)
4 large cloves of garlic crushed and finely chopped.
4 tablespoons of brandy/red wine/sang som
1 Level teaspoon of salt
2 level teaspoons of black pepper.
3 teaspoons of dried thyme.
See pic.
https://teakdoor.com/Gallery/albums/u...8_x_576%29.jpg
The livers I bought pre packed from Tesco Lotus so they were already cleaned of all fat and sinew but if you buy from the local market make sure you trim off all fat and stringy bits first.
Step1
Lay the livers in an oven proof dish and pour the chosen alcohol over them and add the garlic, thyme, salt and pepper.
This is the brandy version
https://teakdoor.com/Gallery/albums/u...l_IMGP4008.JPG
And this the red wine version
https://teakdoor.com/Gallery/albums/u...l_IMGP4029.JPG
I actually added a bit too much wine on this batch so drained some off before blending as otherwise it would have been too runny.
Step 2.
Pre heat your oven to 160 degs and lay the dish in the centre of the oven for 15 minutes.
https://teakdoor.com/Gallery/albums/u...l_IMGP4009.JPG
Step3
After 15 minutes turn the livers over. If the dish looks a bit dry you can add a little more alcohol but dont overdo it.
https://teakdoor.com/Gallery/albums/u...l_IMGP4010.JPG
Step 4
Put back in the oven for a further 15 mins then remove from the oven and add the butter.
30 minutes total cooking time is ample otherwise the livers will get too hard
https://teakdoor.com/Gallery/albums/u...l_IMGP4024.JPG
Step 5
Then transfer everything to a blender and using the pulse function blitz them down to a smooth pate wich should look like this
https://teakdoor.com/Gallery/albums/u...l_IMGP4027.JPG
Step 6
Spoon out the pate into small dishes or pots such as this one you can buy for about 15 baht
https://teakdoor.com/Gallery/albums/u...l_IMGP4038.JPG
This is about 100 grams worth so you will get 3 pots per batch which you can bung in the fridge after covering in tin foil.
I have since bought some 5 baht plastic pots with screw tops at the local market which hold 100 grams comfortably.
If you can wait long enough, wait until the pate has firmed up in the fridge before lashing it on some fresh bread or toast like this
https://teakdoor.com/Gallery/albums/u...l_IMGP4039.JPG
I guarantee that you will enjoy this pate which you can make in larger quntities as it freezes very well.
I recommend taking the pate out of the fridge about 30 minutes before you eat it to allow it to soften a bit thus making it smoother and in my opinion better tasting.
You can experiment with different herbs and types of liver for future batches
Pour yourself a large red wine or a beer and enjoy.
.