1/4 cup and 1Tbsp grass fed butter
1 lb organic and pastured duck liver
2 shallots sliced
4 cloves sliced garlic
2 tsp thyme
1 tsp crushed bay leaves
1 Tbsp dried rosemary
2 tsp dry mustard powder
2 Tbsp organic raw apple cider vinegar
Sea salt to taste
Fresh ground pepper to taste
Fresh parsley for garnish
Fresh raw veggies for dipping
Saute the shallots, garlic, salt and pepper in one tbsp of fat for 3- 5 minutes on medium. Then add the duck liver (make sure to drain off any liquid). Saute 5- 7 more minutes, then add herbs/spices and vinegar. Let the vinegar cook off. Add to the food processor. Immediately add the fat slowly in chunks. You need the heat from the livers to melt the fat. Pulse the food processor several times until the desired consistency is reached. Add to glass storage container and chill for two hours. Sometimes I eat this warm because I can’t wait. It is up to you. If you can not eat dairy just substitute the butter for pastured poultry fat or bacon fat. I serve it with endive leaves, carrots, red pepper slices, or cucumber rounds. Top pate with parsley or chives and serve. For a great chicken liver recipe check Balanced Bites here.
1. Gedgaudas, N. (2011). Primal body, primal mind. Rochester: Healing Arts Press.
2. Murray, Micheal. Dr. (2005). Healing Foods. New York: Atria Books.