Duck Liver Pate - Foie de Pato al Pedro Ximenez

Duck Liver Pate - Foie de Pato al Pedro Ximenez

Duck Liver Pate - Foie de Pato al Pedro Ximenez

Prep Time

60 minutes

Cook Time

15 minutes



Duck Liver Pate – Foie de Pato al Pedro Ximenez – is a delicious appetizer sure to delight your guests for the New Year.


  • 9 oz. fresh duck liver
  • 1 tablespoon sea salt and water for soaking
  • 1 level teaspoon salt
  • 1/2 level teaspoon black pepper
  • 9 oz. streaky, fresh bacon
  • 9 oz. lean pork
  • 4 tablespoons brandy de Jerez
  • 4 tablespoons Pedro Ximénez Sherry
  • Pedro Ximénez reduction:
  • Half a bottle of Pedro Ximénez
  • Juice of half an orange
  • 1 teaspoon cornstarch
  • Salt, Pepper


  • 1 Cover the liver with cold water, a few ice cubes and the sea salt.
  • 2 Place in refrigerator and leave for 2 hours for the blood to soak out.
  • 3 Drain, dry with kitchen paper, remove any veins, etc. and dice.
  • 4 Meanwhile, dice the bacon and pork and fry in a lightly greased pan.
  • 5 After 5 minutes, place the paté on top and fry lightly.
  • 6 Season, pour over the brandy de Jerez and, when hot, flambé.
  • 7 Remove from heat and add the Pedro Ximenez.
  • 8 Stir, leave to cool, then blend.
  • 9 Transfer the mixture to a sheet of cling film, form into a roll about 1 1/2" in diameter and tie up the ends. Refrigerate for a minimum of 24 hours and a maximum of 8 days.
  • 10 Pedro Ximénez reduction:
  • 11 Reduce the Pedro Ximénez to half (about 30 minutes over low heat).
  • 12 Add the cornstarch dissolved in the orange juice.
  • 13 Bring to a boil and season.
  • 14 This sauce can be kept for several months in the refrigerator and can be used for other dishes.
  • 15 Cut the paté roll into slices using a hot knife.
  • 16 Place in a bread toast and serve with the sauce.


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