Duck liver pâté with Armagh Bramley apple jelly

Duck Liver Pate of 4 Vicars Restaurant Armagh

Serves 4
500g duck livers, trimmed
1l Armagh Bramley apple juice
450g salted butter
½ tsp pink salt
½ tsp Malden sea salt
2 tbsp roasted fresh garlic
1 sprig fresh thyme
10 leaves sage
4 leaves gelatine, soaked in ice
½ lemon, juiced
75g caster sugar


  1. Heat 500ml apple juice with herbs, garlic and salts, poach livers gently in this liquid until they reach 75˚C in the centre.
  2. Remove livers with a slotted spoon and purée in a blender for about five minutes, gradually adding cubes of butter until completely smooth. Taste and adjust seasoning, pass through a fine sieve and place in individual ramekins or greased and lined terrine mould then place in refrigerator to set.
  3. Heat 100ml apple juice with sugar and lemon juice. Once hot, remove from heat source, add soaked and drained gelatine and stir until completely dissolved.
  4. Add remaining apple juice stir and pass through a fine sieve allow to semi set in refrigerator.
  5. Once cold but still fluid, pour jelly over set plate and place in refrigerator to fully set. Serve with hot toast and a slightly dressed salad.


Recipe courtesy of Gareth Reid of 4 Vicars Restaurant.