Delightful Duck and Orange Pâté

There's something about the classic combination of duck and orange that I find not only incredibly festive but also wonderfully irresistible!

This pâté is truly luxurious and decadent, making it the ideal starter or canapé for any festive feast. The pâté itself is smooth, rich and filled with flavour, from sweet onions and earthy garlic to vibrant orange and hearty duck livers. I like to smother mine on a chunk of slightly warmed bread along with a generous dollop of chutney. Make yours a little more sophisticated by lightly spreading on crackers and topping with a single blackberry - très chic!

Delightful Duck and Orange Pâté

175g unsalted butter, softened 

500g duck livers, trimmed and cleaned 

2 shallots, finely chopped 

2 cloves garlic, finely chopped 

2 oranges, juice only

zest of half an orange 

generous amount of freshly ground black pepper 

2 tbsp orange liqueur 

Optional:

55g clarified butter, melted

slices of dried orange

Heat 15g of the butter in a frying pan until foaming. Add half the livers and fry quickly on all sides until golden, but still pink in the middle, about 4-5 minutes. Repeat with a second batch of butter and livers. Place the livers and juices in a food processor. 

In the same pan heat another 15g butter, add the shallot, garlic, and orange juice and zest and cook over a moderate heat until the shallot is soft but not coloured. Add the orange liqueur and freshly ground black pepper, and scrape the bottom of the pan to release any coagulated juices. Place everything in the food processor, including the remaining unsalted butter, along with a good pinch of salt and a dash more black pepper. Blend until smooth. 

If you want a very smooth pâté, pass the mixture through a fine sieve and put in a bowl. Cover with the cling film, cool then refrigerate. If not using within 48 hours, cover the top with clarified butter and adorn with dried orange slices, as desired.

TIP: Once you have covered the top with clarified butter, this can be wrapped and frozen for up to 1 month. Allow the pâté to defrost in the fridge overnight before serving.