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Duck Liver Pate
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Duck Liver Terrine by Chef Brian Meehan of The Morgan Hotel

Duck Liver Terrine

6 portions

  • 500 g duck liver
  • 275 g butter, diced and allowed to soften
  • 2 shallots, finely sliced (red onion if not available)
  • 5 g thyme leaves
  • 5 g pink peppercorns
  • 2 garlic cloves, sliced
  • 50 ml port
  • 200 ml milk
  • Salt to taste
  • 20 ml cooking oil


  • 100g butter
  • 3 g pink peppercorns crushed
  • 5 g rosemary leaves – loosely chopped
  1. Soak the livers in milk, cover and allow to sit in the fridge overnight. This will remove the bitter aftertaste and allow the livers to soften.
  2. Drain thoroughly to start preparations. 
  3. Melt a little butter and brush the inside of a terrine mould or bread tin. Carefully press cling wrap into the tin ensuring it is neatly to the corners. This will facilitate removal from mould when set.
  4. Cut away and discard any large sinews from the livers, then set the livers aside. 
  5. Heat the oil in a large pot or deep frying pan, then, on a low heat, fry the shallots and garlic for 3-4 mins until soft. Turn up the heat, add the livers and fry until just browned on all sides. 
  6. Add the port and reduce on high heat – allow to caramelize by not stirring too much.
  7. Add the butter and allow to cook for one more minute. 
  8. Remove the pan from the heat and place the contents into a blender. Blend until smooth. 
  9. Using the back of a large spoon push the mixture through a fine sieve into a bowl.
  10. Check the seasoning and adjust if required, then place into the prepared mould. 
  11. Cover with a clean tea towel and bang gently several times to remove air pockets and level the top.
  12. Allow to cool completely, cover and place in the fridge to set.
  13. Once the mixture has set we gently melt the remaining butter in a small pan 
  14. Leave for a moment to settle and separate. Pour the clear (clarified) butter that has risen to the top into another bowl and discard the residue. 
  15. Allow to cool slightly before adding the rosemary and peppercorns. 
  16. Pour this over the parfait and return to the fridge. 
  17. Serve thinly sliced bread of choice. I have a cranberry chutney with this but it will go well with most chutneys.
  18. Will hold for 2 days in the fridge.
  19. Heat the outside gently to remove


Brian Meehan, head chef of the Morgan Hotel, leads the talented team of chefs at the recently refurbished hotel adding his experience as executive chef with the Conrad, Marriott and Radisson groups. He has, in his career, been chef patron of his own establishment in Navan, Co.Meath and worked under the wonderfully talented Paul Flynn while with La Stampa. More recently Brian has worked on projects with Tom Walsh of the newly opened The Old Bank in
Dungarvan and Tom Meenaghan of Fallon & Byrne. Brian has travelled extensively through Asia, Europe and Africa. He brings with him the essence
of these cuisines to add nuance to an essential and progressive Irish based multicultural palate. This includes the lighter feel and yet intense flavours of the South East Asian peninsula which encompasses Thailand, Malaysia, Indonesia and the Philippines. Brian has evolved the menu of the Morgan kitchen to excite Temple Bar diners with an upmarket and taste driven offering which reflects the contemporary feel of the Hotel. The Morgan offers predominantly Irish produce where available and boasts a vegan specific menu to bring the hotel to the fore of luxury hotels in the city. Brian plans to further develop The Morgan’s menus into 2020 with exciting new concepts early in the year.


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