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  • Mar 9th 2011
  • 0 comment


  • 100g unsalted butter
  • 4 spring onions, chopped
  • 3 cloves garlic, roughly chopped
  • 2 tsp juniper berries, roughly chopped or crushed
  • 2 tsp green peppercorns, roughly chopped
  • 7 thyme sprigs, stalks removed
  • 250g duck livers, trimmed and cleaned
  • 250g chicken livers, trimmed and cleaned
  • 2 tbs Cointreau
  • 1 tbs dry sherry
  • 50ml thickened cream
  • freshly grated nutmeg
  • additional juniper berries, fresh peppercorns and thyme sprigs, for decoration
  • 50g butter extra, melted
  • Sweet onion jam
  • 30g butter
  • 1 tbs olive oil
  • 2 medium brown onions, halved & thinly sliced
  • 2 tbs caster sugar
  • 2 sprigs thyme, stalks removed
  • 125ml port
  • 1 tbs red wine vinegar
  • freshly ground black peppercorns, to taste


  1. Heat 20g butter in large non-stick pan, gently cook the spring onions, garlic, juniper berries, peppercorns and thyme for 1 minute – remove from pan.
  2. Add about 30g butter to the pan and when very hot and foamy add half of the livers and brown well on each side. Remove from pan. Reheat pan add more butter and repeat with remaining livers. Remove from pan.
  3. Reheat the pan, add the Cointreau and sherry and cook until the liquid nearly evaporates. Return all the livers, herbs and spring onion to pan with the cream and nutmeg and gently simmer for 30 seconds. Stir in any remaining butter. Allow to cool.
  4. Fit the food processor with the work bowl and multipurpose blade. Place cooled mixture into processor, using speed 2 processor for 10 seconds or until smooth.
  5. Spoon into serving bowls and smooth top. Arrange the additional berries, peppercorns and thyme on top of the pate.
  6. Melt the butter in a small pan. Allow to cool. Carefully pour over the pate (leaving the milk solid residue in the pan). Refrigerate until firm.
  7. Sweet onion jam
  8. Heat the butter and oil in a medium sized pan. Cook the onion, sugar and thyme over low heat stirring occasionally for about 25 minutes or until dark golden colour. Add the remaining ingredients and bring to the boil. Reduce heat and simmer uncovered for 20 minutes. Allow to cool before serving with the pate.


  • Pate and jam can be made up to 2 days in advance.
  • Sear the livers over a high heat without overcrowding the pan, to ensure they are lightly golden and brown.