Duck Liver Pâté with Blackberry Jam

~Active: 1 hr. 20 mins, Total: 7 hrs. 20 mins, Yield: 8

The tartness and texture of the blackberry jam is a nice contrast to the rich, silky pâté. Spoon the leftover blackberry jam on pancakes, waffles, or ice cream.

Ingredients:

DUCK LIVER PÂTÉ

• 14 ounces duck livers (about 1 1/4 cups)

• 1 tablespoon plus 1/4 teaspoons kosher salt, divided

• 1/2 cup plus 2 tablespoons unsalted butter (5 ounces)

• 1 medium-sized yellow onion, thinly sliced

• 10 fresh sage leaves

• 1/3 cup Champagne or dry white wine

• 1/3 cup duck fat, melted

BLACKBERRY CONSERVA

• 2 cups Blackberry Jam

• 4 thyme sprigs

• 3 whole cloves

• 1/8 teaspoon kosher salt

• Pinch of black pepper

• Grilled bread slices and whole-grain mustard, for serving

Directions

Make the duck liver pâté

1. Stir together livers and 1/4 teaspoon salt in a medium bowl; set aside.

2. Melt butter in a large skillet over medium. Add onion, and cook, stirring occasionally, until softened and translucent but not browned, about 10 minutes. Transfer the onion mixture to the bowl of a food processor. Add livers to skillet, and cook over medium until bright pink all the way through, 1 minute to 1 minute and 30 seconds per side. Add sage, and cook until fragrant, about 15 seconds. Remove skillet from heat; stir in Champagne. Let stand for 5 minutes.

3. Transfer the liver mixture to a food processor with the onion mixture. Process until smooth and silky, about 2 minutes, stopping to scrape down sides as needed. Add the remaining 1 tablespoon salt. Process until incorporated, about 10 seconds. Using a rubber spatula, press the liver mixture through a fine wire-mesh strainer into a bowl; discard the solids. Transfer pureed liver mixture to a large (20- to 24-ounce) terrine mold or ramekin or 2 smaller (10- to 12-ounce) ramekins. Smooth the top, and tap the ramekin on the counter a few times to remove any air bubbles. Cover pâté with melted duck fat (about 1/4 inch thick), and chill, uncovered, until set, at least 6 hours or up to 2 days.

While pâté chills, make the blackberry conserva

1. Wrap thyme and cloves in cheese-cloth and tie the ends to make a sachet. Add it to a large saucepan with the Blackberry Jam. Bring to a boil over medium-high, stirring often.

2. Remove from heat. Remove and discard the sachet. Stir in salt and pepper. Transfer the blackberry mixture to a shallow bowl, and spread it out to cool. Immediately transfer to refrigerator, and chill, uncovered, for 2 hours to preserve vibrant color. Transfer blackberry conserva to an airtight container, and chill for at least 2 hours or up to 3 days.

3. Remove pâté from the refrigerator 30 minutes before serving. Serve pâté with blackberry conserva, grilled crusty bread, and whole-grain mustard.

Make-Ahead: Duck liver pâté can be made up to 2 days in advance; blackberry conserva can be made 3 days in advance.

Suggested Pairing: Robust but elegant rosé Champagne.