Duck Breast with Redcurrant and Port Sauce
Duck Breast with Redcurrant and Port Sauce could be just the gluten free recipe you've been looking
Duck Liver Pâté
Ingredients
- 9 ounces duck or chicken liver washed, large veins removed
- 3 cups milk
- 1 small shallot thinly sliced
- 1 small clove garlic smashed
- 1 sprig thyme
- 1/3 cup port
- 3 tablespoons plus 1 teaspoon Madeira
- 3 tablespoons plus 1 teaspoon brandy
- 1 cup 8 ounces unsalted butter, room temperature
- 3 eggs
- 2 1/3 teaspoons kosher salt
- 30 to 60 Belgian endive leaves
- 1/2 cup orange marmalade optional
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