We love a simple roasted duck -- the bird practically bastes itself. Lightly sauté the livers in the butter so that they are still pink inside. Add herbs, sherry, brandy, honey, salt and pepper and simmer for 2 minutes. Roast duck is a great alternative to turkey at the holidays, particularly for smaller crowds. https://www.gourmettraveller.com.au/recipes/browse-all/duck-liver-pate-12369 Preparation. Here are some of our very favorite top-rated duck recipes. Preheat the oven to 400 degrees F. Coat a large saute pan with olive oil and add the anchovies, capers and smashed garlic. https://www.themeateater.com/cook/recipes/wild-game-pate-terrine-recipe I wish we could buy duck livers all the year round, but thankfully they are at least around at Christmas, and they make a wonderfully smooth, velvety pâté. Add the duck livers, thyme, salt and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. And we can't get enough rich, flavorful duck meat in confit, gumbos, adobo, and more. For details on all the vendors at the markets, head to belconnenmarkets.com.au/stores and stay up to date on Facebook. Before you make Keaton’s Duck Pâté, make sure to pick up eshalots from Grower’s Market Express, duck from The Chicken Coop and your port wine from Plonk. Delia's Duck Liver Pâté with Armagnac recipe. 1. Add 1/2 cup Armagnac or brandy and cook until most of the liquid is evaporated and the livers are just cooked through. Cook over medium heat, stirring, until the anchovies have dissolved. At other times this recipe works just as well with chicken livers. Fillet the duck breasts and saute in olive oil until well done and crisp. Cook the fat over medium to high heat for about 4-5 minutes, until the the fat completely melts and some of it started to turn brown. Duck Pâté en Croûte Pâté is a labor of love, but it's worth every step, especially when you bake it in flaky homemade pastry dough and top it with a flavorful gelée. DIRECTIONS. Duck liver pate with bread Instructions: First things first, take a large and yet deep frying pan and place duck fat in it.