'I Can't Believe it's Liver!' Duck Liver, Thyme and Orange Pâté
Prep time
Cook time
Total time
This recipe is a Stage 2 AIP Reintroduction
Serves: 5-6
Recipe type: Starters and Snacks
Serves: 5-6
  • 175g best butter, unsalted
  • 500g fresh duck livers (can substitute chicken livers)
  • 1 onion
  • 2 cloves of garlic
  • 2 sprigs fresh thyme
  • 1 tablespoon fresh orange juice
  • zest of one orange
  • 2 Tablespoons cognac
  • 60g ghee, melted (optional)
  1. Start by completing your mise en place (which is just a fancy chef word for preparing your ingredients). Clean and trim your duck livers. Peel and finely chop your onion and garlic cloves. Zest and juice your orange.
  2. In a large frying pan, heat a tablespoon of your butter until melted and foaming. Add half the duck livers and fry until golden but still pink in the middle. About 2 minutes each side.
  3. Repeat with the second half of duck livers.
  4. Pop the cooked duck livers and all the lovely juices into your food processor.
  5. Heat another tablespoon of butter and add the onion, garlic, fresh thyme, orange juice and zest. Cook on a medium-low heat until the onion is translucent.
  6. Add your cognac. Give the mixture a good stir to release any sticky bits in the bottom of the pan.
  7. Remove and discard the thyme stalks. Add the contents of the flying pan to your food processor along with the remaining butter. Mix thoroughly. I scrape the sides of my food processor and mix again to ensure a smooth consistency.
  8. Taste for seasoning. Hold yourself back from eating too much! Spoon into ramekins and refrigerate.
  9. Optional - If you are serving at a dinner party or want to be fancy-schmancy, cover the top of your pâté with a little melted clarified butter/ghee. It'll look great and it will last a little longer, too.
Recipe by joannafrankham.com at https://joannafrankham.com/duck-liver-pate/