Zinfandel Recipes

Duck Liver Pate

10 cloves garlic sliced
4 small shallots sliced
7 sprigs fresh thyme
4 oz brandy
8 oz zinfandel
1.5 pounds butter
2 lbs. duck livers (soaked in milk overnight)
5 eggs
.5 oz kosher salt
.25 oz curing salt (ask butcher)
white pepper

Procedure: Preheat oven to 350º. Saute garlic, shallots & thyme over medium heat in one quarter cup of butter for 5 minutes. Add brandy & Zinfandel & reduce by half. Reserve. Melt remaining butter over low heat in a small saucepan. Reserve warm. Rinse livers clean of milk and drain well. Puree garlic- shallot mixture in food processor. Add livers to food processor and process one minute. With machine running, add eggs, one at a time. Slowly drizzle in melted butter to form an emulsion. Strain mixture through a coarse strainer. Pour mixture into 9x5x3” loaf pan and cover with plastic wrap and foil. Place loaf pan into a larger pan filled with hot tap water so that the water comes to within an inch of top of loaf pan. Place loaf pan with large pan into center of oven. Bake for about 1 hour. Remove from oven and let stand in water bath for 30 minutes. Remove pate from water bath and chill in refrigerator overnight.