30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Liver Loaf
Liver Loaf
Liver Loaf
⏱2h 30m
👥6
🔥350 cal
Hard
🍽️French
A refined liver loaf utilizing duck liver for a richer flavor, complemented by a port wine reduction and a delicate herb blend. This dish is perfect for a special occasion.
A refined liver loaf utilizing duck liver for a richer flavor, complemented by a port wine reduction and a delicate herb blend. This dish is perfect for a special occasion.
Soak Brioche Breadcrumbs in Cognac for 15 minutes.
Melt Duck Fat in a skillet over medium heat. Sauté Shallot, Carrot, and Celery until softened, about 8-10 minutes.
In a food processor, combine Duck Liver, sautéed Vegetables, soaked Breadcrumbs, Egg Yolks, and Seasoning. Process until smooth.
Pour the mixture into the prepared loaf pan.
Bake for 75-90 minutes, or until the internal temperature reaches 160°F (71°C).
While the loaf bakes, prepare the Port Wine Reduction: In a small saucepan, combine Port Wine and Balsamic Vinegar. Bring to a simmer and reduce until thickened, about 20-25 minutes.
Let the loaf cool for 15 minutes before slicing and serving. Drizzle with Port Wine Reduction.
Ingredients
6
1 pound450 gDuck Liver
1 medium150 gShallot-finely minced
1100 gCarrot-finely diced
1 stalk50 gCelery-finely diced
2 tbsp30 mLDuck Fat
1/4 cup30 gBrioche Breadcrumbs
2100 gEgg Yolks
1/4 cup60 mLCognac
1 tsp5 mLFleur de Sel
1/2 tsp2.5 mLWhite Pepper
1/4 tsp1.25 mLFresh Thyme-chopped
1/4 tsp1.25 mLFresh Rosemary-chopped
1 cup240 mLPort Wine
1 tbsp15 mLBalsamic Vinegar
Equipment
Loaf pan
Food processor
Skillet
Saucepan
Instructions
Preheat oven to 325°F (160°C). Grease a loaf pan.
Soak Brioche Breadcrumbs in Cognac for 15 minutes.
Melt Duck Fat in a skillet over medium heat. Sauté Shallot, Carrot, and Celery until softened, about 8-10 minutes.
In a food processor, combine Duck Liver, sautéed Vegetables, soaked Breadcrumbs, Egg Yolks, and Seasoning. Process until smooth.
Pour the mixture into the prepared loaf pan.
Bake for 75-90 minutes, or until the internal temperature reaches 160°F (71°C).
While the loaf bakes, prepare the Port Wine Reduction: In a small saucepan, combine Port Wine and Balsamic Vinegar. Bring to a simmer and reduce until thickened, about 20-25 minutes.
Let the loaf cool for 15 minutes before slicing and serving. Drizzle with Port Wine Reduction.
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