Farm-style pickles with whipped pâté

Name: Farm-style pickles with whipped pâté
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4
Ingredients: 4 cups (1L) white vinegar; 1/2 cup (110g) caster sugar; 6 garlic cloves, bruised; 1 tbs yellow mustard seeds; 100g Asian (red) eschalots, halved; 1 bunch radishes, trimmed, larger ones halved; 4 small green tomatoes, halved; 4 long green chillies, halved; 1 tbs extra virgin olive oil, plus extra to serve; 1/2 onion, thinly sliced; 2 garlic cloves, thinly sliced; 600g duck livers, trimmed; 1/3 cup (80ml) brandy; 600g unsalted butter, melted; 1/4 cup (60ml) pure (thin) cream

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by James Viles

Oct 25, 2018

Pickled vegetables go perfectly with pâté, balancing out its natural richness.

4 cups (1L) white vinegar
1/2 cup (110g) caster sugar
6 garlic cloves, bruised
1 tbs yellow mustard seeds
100g Asian (red) eschalots, halved
1 bunch radishes, trimmed, larger ones halved
4 small green tomatoes, halved
4 long green chillies, halved

Whipped duck liver pâté

1 tbs extra virgin olive oil, plus extra to serve
1/2 onion, thinly sliced
2 garlic cloves, thinly sliced
600g duck livers, trimmed
1/3 cup (80ml) brandy
600g unsalted butter, melted
1/4 cup (60ml) pure (thin) cream

Method

1.

For the pâté, heat oil in a large frypan over medium-high heat. Add onion and garlic, and cook, stirring occasionally, for 3 minutes or until lightly browned. Transfer to a heatproof bowl. Return pan to high heat. In 2 batches, cook livers for 1 minute each side or until lightly browned and rare in centre. Transfer to a blender. Add brandy to pan (stand back; it may flame) and cook, stirring occasionally, for 1 minute or until reduced slightly. Add brandy to blender with onion mixture, butter, cream and 1 1/2 tsp each salt flakes and freshly ground white pepper. Whiz until smooth. Pass through a fine sieve into a bowl (it will look split). Cover surface directly with plastic wrap and chill overnight. Pass through a fine sieve into another bowl and whisk until smooth. Cover surface directly with plastic wrap and chill.
2.

Sterilise a 6-cup (1.5L) heatproof jar. Preheat oven to 110°C. Wash jar and lid in hot soapy water, rinse, then dry well. Transfer jar to oven for 15 minutes. Remove from oven and set aside until cool. Place lid in a saucepan of boiling water and boil for 5 minutes. Drain and set aside to air dry.
3.

To make the pickling liquid, combine vinegar, sugar, garlic and mustard seeds with 2 cups (500ml) water and 1 1/2 tbs salt flakes in a large saucepan and bring to boil. Reduce to a gentle simmer, add eschalot and radish, and gently simmer for 5 minutes or until softened slightly. Place tomato and chilli in sterilised jar and add pickling liquid, including eschalot and radish. Seal while hot to create airtight seal as liquid cools.
4.

Serve pickles with duck liver pâté drizzled with extra oil. (Once opened, pickles can