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Duck liver pate


  • Place the livers in a large oven tray, in one layer, and sprinkle with the brandy. Refrigerate for about 1 hour, turning once or twice. 
  • When ready, toss the livers with the basil and garlic. Then cook very gently in a lightly oiled heavy-bottomed pan until coloured (keeping pink in the centre), seasoning once sealed and tossing now and again. 
  • Transfer the livers with any cooking juices to a food processor and whiz up with 250 gm butter until well combined. Taste for seasoning.
  • Then spoon the mixture into a terrine (or gratin dish) and smooth the top. 
  • Microwave a couple of good dollops of butter until melted. Then skim the impurities off the top and spoon the melted butter over the pate. Set aside to cool a little.
  • nb. The pate will keep for at least 1 week in the refrigerator.


  • 1 kg trimmed duck (or chicken) livers
  • a good splash of brandy
  • 1 cup basil leaves, torn
  • 2 garlic cloves, crushed
  • olive oil
  • sea salt & freshly ground pepper
  • 300 gm butter, softened

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm