Duck Pâté Toasts
2 tablespoons EVOO olive oil (Le Trebbiane* from RuccelloOil.com)
1 cup finely diced yellow onion
1 cup finely diced carrot
2 bay leaves
1 tablespoon chopped thyme
Pinch of salt
8 ounces duck or chicken livers
1 can anchovies in oil
Salt & freshly ground black pepper to taste
Toasts or crusty bread
- Heat a medium sauce pan and add the olive oil, onion, carrot, bay leaves, thyme, and a pinch of salt. Cover the pan and turn down to low, sweating the vegetables until soft and tender.
- Uncover the pan, increase the burner to high, and add the livers. Stir frequently until the livers are medium rare, about 5 minutes. Set aside to cool.
- Place the cooled mixture in a food processor with anchovies and blend, adding salt and pepper to taste. Serve on toast or fresh crusty bread.
Recipe graciously provided by Chef Brandon Miller, Executive Chef Alvarado Street Brewery Monterey, CA