Ingredients
- 1 lb.Duck Livers
- 2 tbsp.Duck Fat
- ½ cup Unsalted Butter,Divided
- 1 Small Shallot,Finely Chopped
- 3 Garlic Cloves,Minced
- 1 tsp. Fresh Thyme
- 1 Bay Leaf
- 1/4 cup Cognac
- ¼ cup Heavy Cream
- Kosher Salt to Taste
Direction
- In a sauté pan over medium heat, melt 2 tbsp butter and 2 tbsp. duck fat. Cook shallot and garlic in pan until softened.
- Add thyme and bay leaf.
- Add the livers to the pan and cook until browned on the outside (about 2-3 minutes per side)
- Remove livers and bay leaf from pan. Discard bay leaf.
- Add cognac to the pan. Reduce by half.
- Transfer the livers and pan sauce into a food processor. Add remaining butter and heavy cream. Blend until silky smooth. Season with salt.
- For an extra smooth texture, you can strain with a fine mesh sieve.
- Divide into ramekins. Chill for at least 4 hours before service.