Espresso of Gressingham Duck Liver Pate

served with toasted Brioche and homemade Chutney

Ugur Vata, The Galley, Woodbridge


Galley Christmas Recipe 032.JPG



500g duck livers

125g pack butter, diced and slightly softened

1 medium onion finely sliced

2 - 3 garlic cloves, sliced

splash each cream sherry & dry sherry



1. Cut away and discard any large sinews from the livers, then set the livers aside.

2. Heat about a third of the butter in a large frying pan, then gently fry the onion and garlic for 6-8 minutes until soft. Turn up the heat, add the livers, then fry until just browned on all sides.

3. Add the sherry boil down as quickly as possible – if the sauce catches light for an instant, then all the better. Remove the pan from the heat and leave to cool completely.

4. Season the livers generously  then tip the contents of the pan into a food processor and remaining butter, and blitz until smooth.

5. Push the mixture through a fine sieve into a bowl, taste for seasoning, then tip into a serving espresso cup, banging the dish down on the table top to smooth out the surface. Place in the fridge to set.

6. Serve with plenty of sliced toasted brioche and chutney (will keep for few days in the fridge).