Duck Pate (Pâté) with Egyptian Dukkah

Recipe by Chef Abraham Risho

“Wow! Don't eat too much of this one, ‘cause it’s so easy! This is a very simple form of pâté that is easy to do at home. It's best if it has at least one day to set-up in the fridge, and if you can't find duck liver, chicken liver will do. I like using Honey Crisp apples: something with a little bit of tartness, but not overly sweet. The onion jam should be sweet, but not cloyingly so. In place, you could also use a straight currant jam, also best at room temp so it spreads evenly on a toast point without big chunks to overpower the pâté. “

PÂTÉ INGREDIENTS

1Tbl Dukkah Spice Blend
1⁄2 lbs Duck Liver, cleaned
1/2 C wine, brandy
1⁄4 C Shallots, minced
1.5 Tbl Butter, melted

JAM INGREDIENTS

1⁄4 C Brandy wine
1 tsp salt
2/3 lb butter, cold
1⁄2 C currants, black, dry
1⁄2 C wine, sherry
1 Tbl butter
1 onion, large, red, minced
1⁄2 C wine, port
1 tsp salt & Pepper
1⁄2 Tbl mustard, wholegrain

PÂTÉ INSTRUCTIONS

Toss together livers & shallots.
Heat heavy skillet on high and add 1.5 Tbl butter.
After butter is melted, sauté livers on high for 2 minutes until slightly grey in color.
De-glaze pan with brandy (be careful, it will catch fire) and cook briefly until brandy has reduced.
Remove from heat and allow to cool slightly to room temperature for 15 minutes on a flat pan.
Place in blender, add salt and puree until smooth.
Add a small amount of cold butter and continue to puree; repeat until all butter is incorporated.
Remove from blender into a bowl, mix in Dukkah with spoon to retain texture of spice blend.
Spoon onto a large piece of plastic wrap and fold over. Mold into a cylinder and roll up into the plastic wrap. Twist the ends until air-tight.
Refrigerate overnight.

JAM INSTRUCTIONS

Soak currants in sherry.
Cook onions in butter with paper lid until very soft.
Add port, currants and sherry and continue to cook, stirring occasionally until port and sherry are absorbed .
Add mustard and season with S&P.
Let cool.

SERVE