Duck's Liver Paté with Pedro Ximénez Sauce

Servings: 8-10

Prep Time: 1 hour, plus time to chill

Cook Time: 15 min.

Ingredients:

9 oz fresh duck liver

1 tbsp sea salt and water for soaking

1 level tsp salt

1/2 level teaspoon black pepper

1 small can truffles

9 oz streaky, fresh bacon

9 oz lean pork

4 tbsp brandy de Jerez

4 tbsp Pedro Ximénez Sherry

Pedro Ximénez reduction:

Half a bottle of Pedro Ximénez

1/2 cup plus 1 tbsp light cream

Juice of half an orange

1 tsp cornstarch

Salt, Pepper

Dijon mustard

Melba toast

Preparation:

Cover the liver with cold water, a few ice cubes and the sea salt. Place in refrigerator and leave for 2 hours for the blood to soak out. Drain, dry with kitchen paper, remove any veins, etc. and dice. Also dice the bacon and pork and fry in a lightly greased pan. After 5 minutes, place the paté on top and fry lightly. Season, pour over the brandy de Jerez and, when hot, flambé. Remove from heat and add the Pedro Ximénez and the chopped truffle with the juices from the can. Stir, leave to cool, then blend. Transfer the mixture to a sheet of cling film, form into a roll about 1 1/2" in diameter and tie up the ends. Refrigerate for a minimum of 24 hours and a maximum of 8 days.

Pedro Ximénez reduction: Reduce the Pedro Ximénez to half (about 30 minutes over low heat). Add the cream and cornstarch dissolved in the orange juice. Bring to a boil and season. This sauce can be kept for several months in the refrigerator and can be used for other dishes. Cut the paté roll into slices using a hot knife. Place on slices of Melba toast, and serve with the sauce and a touch of mustard.

By María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.

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