Duck liver paté with beetroot jelly is to die for. The other night we went to our favourite bar for a Friday night drink and ordered a plate of paté upon learning they had added gluten free crackers to the menu! That paté inspired us to create this festive and gluten free duck liver and beetroot jelly paté, perfect for hors d'oeuvres at your Christmas party or a larger piece for the cheese plate.
Now we would be lying if we didn't say we were petrified of cooking liver, it was a new experience and we still have memories of the great grandy's lambs fry but it really wasn't bad at all. The cleaning and trimming of the liver was as bad as it got so don't be put off! Plus the rewards are well worth it!
Not only that but liver contains so many good nutrients. Iron and vitamins A and B12 being the ones you would be most familiar with. Enjoy!
- Preparation time
- 60 minutes
- Cooking time
- 20 minutes
- 2 tbs olive oil
- 4 eschalots, chopped
- 2 cloves garlic, chopped
- 2 tbs pancetta, chopped
- 1 tsp thyme, finely chopped
- 500g duck livers, cleaned and trimmed
- 2 tbs port
- 1 tbs balsamic vinegar
- 60ml chicken stock
- 150g unsalted butter, softened and chopped
- salt and pepper to season
- 250ml beetroot juice
- 1 tbs of sugar
- 1 tbs port
- 1 gelatine leaf, softened in cold water.
- Rinse the livers then leave them to soak for about 30 mins in water to remove excess blood. Trim any visible fat from the livers and leave them to one side.
- In a frying pan heat the olive oil, then add the garlic, eschalots and pancetta, cook for 5 minutes or until the eschalots are clear. Now add the thyme and duck livers, cook for about 10 minutes or until the livers are light pink in the middle. Add the port, balsamic vinegar and stock to the pan and heat through.
- Place the contents from the frying pan into a food processor and blend until it reaches a smooth consistency. Then add the butter, season to taste and blend until well combined.
- Spoon the mixture into two containers with a capacity for 375ml or for the canapés pictured, into a flat 18 x 28cm tray. Allow to cool before placing in the refrigerator to set.
- Heat the beetroot juice in a small saucepan and dissolve the sugar. Transfer into a glass bowl and dissolve the gelatine, then add the port and leave to cool. When the jelly has reached room temperature carefully pour it onto the paté and refrigerate for 2 hours.
We used a cookie cutter to cut out slices of pate and place them on pieces of gluten free bread cut out at the same size. It makes for a aesthetically pleasing, gluten free appetiser that is oh so delicious!
- 220 calories per 100g
- Low in sugar
- Very high in iron
- High in pantothenic acid
- Very high in selenium
- Very high in vitamin A
- Very high in vitamin B12
If you are looking for more Christmas recipes try these babies. Read it and eat, well you will want to!