Foie Gras & Duck Pâté with Lingonberry
Smooth duck liver pâté enriched with Armagnac, served with lingonberry compote, brioche, and pickled walnuts.
11 ingredients
9 steps
Ingredients
- 1200g foie gras or premium duck liver
- 22 tbsp Armagnac or brandy
- 350g unsalted butter
- 41 shallot, finely diced
- 51 garlic clove, minced
- 6100ml double cream
- 7Salt, white pepper, and ground nutmeg
- 84 slices toasted brioche
- 94 tbsp lingonberry compote
- 104 pickled walnuts, sliced
- 11Fresh thyme for garnish
Instructions
- 1Gently sauté shallot and garlic in butter until soft and translucent.
- 2Add foie gras or duck liver, cook over medium heat for 3-4 minutes.
- 3Deglaze with Armagnac and flambé carefully.
- 4Blend liver mixture with cream until silky smooth; season well.
- 5Press through a fine sieve for an extra-smooth texture.
- 6Pour into ramekins, smooth the top, and chill for at least 2 hours.
- 7Toast brioche slices until golden.
- 8Serve pâté with brioche, lingonberry compote, and sliced pickled walnuts.
- 9Garnish with fresh thyme.