Venetian Duck Liver and Porcini Pâté
- 1 cup plus 2 tablespoons Marsala
- 2½ pounds fresh duck livers (available from many butchers; substitute chicken livers if necessary)
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 pound (4 sticks) plus 2 tablespoons unsalted butter, at room temperature
- 2 large shallots, minced
- 3 garlic cloves, minced
- 1 ounce dried porcini, reconstituted in warm water and finely chopped (soaking liquid saved)
- 5 anchovies, rinsed and finely chopped
- ¼ cup finely chopped fresh sage plus 1 bunch sage for garnish
- ½ cup cornichons
- ½ cup small pickled onions
- ½ cup Dijon mustard (optional)
Instructions:
You can substitute chicken livers; duck livers simply increase the richness.
- Put the currants in a small bowl, add 2 tablespoons of the Marsala, and set aside to plump.
- Meanwhile, clean the livers of all sinew and veins. Season with salt and pepper. Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large sauté pan over medium heat. As soon as the butter stops foaming, add the livers, and sear on both sides. Don’t crowd the pan; cook the livers in batches if necessary. By the time the livers are lightly seared, they should be cooked to medium-rare. Drain in a colander and allow to cool.
- Heat the remaining 1 tablespoon olive oil with 1 tablespoon of the butter in a sauté pan over medium heat. Add the shallots and garlic and cook until tender, 2 to 3 minutes. Add the porcini, porcini soaking liquid, and the remaining 1 cup Marsala and cook until the liquids have reduced to a glaze, about 9 minutes. Let cool to room temperature.
- Put the cooled livers in the food processor and process to a paste. Add the Marsala reduction, the anchovies, and sage. Pulse 3 times. Add the remaining 1 pound butter, 1 stick at a time, processing until completely incorporated. Transfer the liver paste to a bowl. Fold in the currants, with the Marsala they were soaking in, and season with salt and pepper.
- Line a 6×3-inch loaf pan with plastic wrap, letting several inches drape over the sides, so that you can fold it back over the pâté once the pan is filled. Pour the pâté into the pan. Tap the pan several times on the counter to remove any air bubbles. Fold the plastic wrap over the top and refrigerate for at least 6 hours.
- To serve, carefully lift the pâté out of the terrine and invert it onto a platter. Peel away the plastic wrap. Garnish with the bunch of sage and a small handful of the cornichons and onions. Offer the remaining pickles on the side, along with the mustard, if desired.