I can’t believe that Christmas are finally here, only days after Halloween as I can’t believe that there are people out there that say Christmas makes them melancholic and sad. I really can’t since I honestly believe that Christmas is by far the best season of the year with endless opportunities for creation and endless recipes, presents, cuddles, hopes and wishes and the sense of love around us in every form! Christmas is that season that makes you want to create, from big things to small things, the Christmas tree, the Christmas wreath with fresh flowers on the door, the cards and gift wrapping, and of course food. Endless, tasty, full fat rich in flavour recipes of food for Christmas and the magical Christmas table filled with unique, classic, new and renowned recipes.
One classic but renowned recipe is the one I have chosen for this post; liver pate with orange served on rye toast bread with goat’s cheese and grated orange! A delicious and unbelievably easy recipe to make for a quick snack or a Christmas table special. When I first chose to create this recipe I could not have anticipated how easy was going to be or how little time I would have spent in the kitchen but most of all I could not have anticipated how tasty would be or how well the ingredients would have worked between them!!
Liver pate is considering by many, a luxury product and a gourmet experience in dining and I will never forget how magically tasted the liver pate I had, at the “La Galerie” of the Four Seasons hotel in Paris! A truly unique culinary experience marked in my mind and soul for ever! But since that experience is by far a memory for me, and a dream for some, I thought of giving my recipe with duck liver pate with orange a go in my kitchen and try to create maybe something as half as good as that!
Although patience is an important key role in the making of the pate, with overnight marinates I chose not to, since time is not a luxury we can afford on Christmas period. But if you have the luxury of time this will definitely boost the taste of your pate. So with only few ingredients and plenty of appetize get in the kitchen and why not give a try to this amazing, tasty and quick recipe of Duck liver pate with orange, served on rye toast with goat’s cheese and feel free to share your photos on my Instagram account by mentioning me for a chance to be featured in my accounts @ladyathenaconstantinou & @cinnamonspiceblog as a “thank you” bonus for supporting me all the way! Looking forward to hear from you soon!
- 200 – 250g salted butter (preferably elle&vivre or Lurpac)
- 200g of duck/goose or chicken livers, finely chopped
- 1 red onion finely chopped
- 1 small bunch of chives, finely cut
- the juice of 1/2 orange
- 1 soupspoon of orange liqueur (optional)
- A touch of grated orange
- 50g of good quality, goat’s cheese
- Choice of “roccula” leafs or micro leafs of any kind
- 1 soup spoon of pure olive oil, preferably Greek
- 1 finely sliced, radish
- 2 slices of brown or rye bread thickly cut
- In a frying pan (preferably iron cast) add the butter and allow to become very hot.
- Place the onion, chives and livers.
- Fried for about 15 minutes until very well cooked. Stir constantly so they don’t burn.
- Add the orange juice and the orange liqueur.
- Stir and cook for further 10 minutes.
- Remove mixture including all the juices and place it in a deep small, casserole and use one of those hand blenders (mine is Moulinex) to mashed it up.
- Toast the slices of bread and add 1/2 of the liver pate on each one.
- Add the micro leafs and or roccula, goats cheese and or radishes.
- Sprinkle with some grated orange and drizzle with olive oil.
- Please note:
- The ingredients are for two generous slices of bread. You need to add more quantities for more pate.
- If you want to preserve the pate in the fridge you have to warm butter and cover it on top in about 1cm thickness.