A subtly orange scented duck liver pâté which pairs superbly with Christmas cranberry sauce. Recipe credit to Ceri Jones



  • 50g butter, ghee or coconut oil and a little extra for frying.
  • tsp olive oil
  • ½ onion diced
  • 3 cloves sliced garlic
  • Celtic salt
  • 400g Gressingham duck liver
  • Herbs – tsp fresh thyme, tsp dried rosemary, 1 bay leaf (use as much or as little as taste-buds desire or substitute for 1 tsp dried mixed herbs)
  • 1 tsp grainy or dijon mustard
  • 2 Tbs organic raw apple cider vinegar
  • ½ tsp orange essence
  • ¼ lemon, juiced
  • Fresh black pepper or whole peppercorns


  1. Take a large frying pan and sauté the onion with a tsp of salt in a knob of butter and a tsp of olive oil (the oil stops the butter from burning), for 3- 5 minutes until translucent. Next add the garlic and fry for a further 30 seconds,
  2. Add the duck liver to the pan and sauté for 5 more minutes, until browned.
  3. Add in the herbs, mustard, vinegar, orange essence and lemon juice, deglazing the the pan with the juices a allow the vinegar to evaporate.
  4. Take the pan off the heat, remove the bay leaf and pour the mixture into a food processor, layering up with cubes of the butter. As the duck mixture is hot, it will melt the butter, so no need to melt it before hand.
  5. Pulse until the pâté reaches the desired consistency and there are no lumps of un-blended liver.
  6. Spoon into a ceramic container, and top with fresh cracked black pepper or whole peppercorns. Cover and chill in the fridge.
  7. Serve with gluten free toast, apple slices or vegetable crudités.
  8. Will keep in the fridge for a few days / freeze up to 1 month.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.