Slow Cooked Duck Legs in Red Wine Sauce Recipe


450g Ducko duck livers

200g Butter

50ml Double cream

1 Tablespoon brandy

Sea salt (to taste)

Freshly ground black pepper (to taste)

Salt (to taste)

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  • Heat a heavy-based frying pan over a medium heat.
  • Melt the butter.
  • Pour a little of the melted butter into the hot pan and add half of the Ducko duck livers.
  • Cook this for 3 to 5 minutes until cooked all the way through.
  • Transfer the cooked livers to a plate and repeat step 4 with the rest of the livers.
  • Pour the brandy into the frying pan and bring to the boil (be careful that it does not light up!).
  • Transfer the livers to a food processor and blend them until smooth.
  • Add the brandy, remaining melted butter, and the double cream and blend again.
  • Season with salt and freshly ground black pepper to taste.
  • Transfer the pâté to serving dishes and garnish with fresh herbs.
  • *To make it just that extra special add small chopped apple pieces, or roughly chopped nuts.
  • **When kept in the fridge, pâté will stay fresh for up to 4 days.