Recipe | Duck Liver Pâté

Ingredients

500g Chicken or Duck Liver [organic]
5-10 cuts of bacon (depending on how much you want to disguise the liver taste)
1 large red onion (diced)
4 cloves garlic (chopped)
4 TBS coconut oil
1 TBS honey
200-300mL coconut cream

Herbs & Spices:
1 tsp cracked black pepper, 1 tsp ground cumin, 1 tsp ground coriander seeds, 1 tsp licorice root, 1 tsp good quality sea salt, 1 tsp dried thyme. [you can give or take a bit with the seasoning to suit your preference]To seal: Melted coconut oil or Ghee, fresh chopped parsley

Instructions:

Sauté the onion, garlic and herbs (except salt) in 2 TBS coconut oil, once the onion is soft and opaque add the bacon (chopped into square pieces for faster cooking and easier blending at the end).

Once the bacon is cooked through and starting to go crispy add the remaining 2 TBS coconut oil, livers, salt & honey (make sure with the livers the sinews and gallbladders are removed)

Cook on medium high heat for 2-3 minutes per side for the livers (you don’t want to over cook them as they will continue to cook once they go in the blender) [Best to cut one open, if there is still a lot of blood cook a little longer, if it’s just a little blood then time to transport to the blender]

Transfer the mix to the blender (I like either the vitamix or thermomix as they are powerful and can blend into a smooth consistency). 

Add 200mL coconut cream and blend, if it’s still too thick and not mixing well you can add the extra 100mL coconut cream. 

Have a taste, you may want to add some more salt or pepper at this point.

Once blended pour into serving jars.  I like to pour them into muffin trays as they are the perfect size for a serving.  Pour the melted coconut oil or ghee on top to seal and add some fresh chopped parsley.

Put in the refrigerator to set.  
Once set you can freeze them easily and get them out as needed and defrost.  

If you want to prepare in bulk just double the recipe and prepare in two separate pans (one pan would be over crowded)

Notes: Livers are very nutrient dense high in vitamins A,D,E,K,B12 plus minerals as well.  A little goes a long way this isn’t something I would suggest eating too much of (a muffin tray serving is probably sufficient).  A common misconception is that livers are the detoxifying organ so are therefore toxic, whilst they are the detoxifying organ they don’t store toxins, they get stored in the fatty tissues of the animal.  Sourcing the best quality livers is very important aim to get organic, pasture raised, free roaming.

I recently made some duck liver pate which we got from Shiralee Organic Meats in Sydney which were from Burrawong Gaian Farm and was amazing, best pate I’ve ever had (although might be slightly biased). My favourite chickens are from Southampton Homestead, which are available through Dirty Clean Foods