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Thank you Werner the Chef at Mo and Rose Guest House South Africa for this lovely paté recipe

Oven temperature



  1. Soak liver in milk for 1hr to remove excess blood.

  2. Rinse under cold running water.

  3. Place livers in a try, lightly sprinkle with sea salt allow to cure for 1 hr.

  4. Sautee, onion, garlic, apples, thyme and allow to slightly caramelize.

  5. Flambé with port & brandy.

  6. Add cured livers and cook until just red.

  7. Add butter & check seasoning.

  8. Blend until smooth, pass through muslin cloth.

  9. On low eat dissolve gelatin in a little apple juice and mix well into liver mixture.

  10. Gently pour mixture into a cling film lined terrine, gently tap to remove air bubbles. 

  11. Refrigerate and allow to set completely.

  12. Once set, spread a thin layer of whipped butter over the top and serve.

Cooks tips

The recipe is quite straight forward you just need to leave time to cure the livers properly so there flavour is subtle and not overpowering

Serve with

Toast - I made some melba toast which shows the paté off well and not too filling!

Other recipe to try here

Wine pairing


Control P


  • 1kg duck liver

  • 2 apples cored, peeled & chopped

  • ½ onion chopped

  • 2 cloves garlic sliced

  • 4sprigs of thyme

  • 50ml port

  • 50ml brandy

  • 7leaves gelatin

  • 250gr butter

  • seasonings

Duck Liver Terrine

2hrs 45 mins plus 2 hrs chilling time

8 servings


Control P

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