1 small Duckling
1 large Onion
8 oz Duck Livers( chicken livers if duck not available)
Juice & grated rind of 1 Orange
2 - 3 tble sp of Brandy
2 tble sp Cream
1 Egg
2 tble sp Sliced Olives
pinch dried Rosemary
pinch dried Marjoam
Salt & Pepper to taste

1. Pre-Heat oven to 180C/350F/Gas 4
2. Remove all flesh from Duck
3. Mince ½ Duck meat with onion and Liver
4. Stir in rest of the ingredients (except the remaining ½ Duck)
5. Spread ½ the mixture into a Pate dish
6. Tear remainiing duck into strips and palce evenly over mince
7. Top with remaining Mince
8. Cover, seal well and cook in bain-marie for about 1½ hours
9. Drain off any liquid, chill and serve

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